S'more Bread Pudding

As a treat for my Sunday School kids I set up an indoor s'more spread. I bought more than I needed and now I have leftover chocolate, graham crackers and marshmallow. What to do, what to do? Bread pudding sounds like a plan!

This pudding is chocolaty, gooey with a bit of texture. I enjoy the dance of this dish. The notes of  bittersweet chocolate with the rich sweetness of the marshmallow balance each other beautifully.  However if you need a bit more sweetness just amp up the sugar. Make it your own. It's a bowlful of campfire fun!

Toasted bread in a 350 oven for 10-15 minutes.

                      I started off heating up milk and cream and melting in some chocolate, essentially making hot chocolate minus the sugar.

 In a bowl I whisk together the eggs, honey, sugar and vanilla.

I temper the eggs by adding a cup of the chocolate mixture into the egg mixture.

Once incorporated add the rest of the chocolate mix into the egg. Pour chocolate custard onto the stale bread.

Let it soak for 30 minutes to an 1 hour, longer if you like, just enough time for the bread to soak up the chocolaty goodness. Pour into a greased dish and sprinkle graham cracker crumbs.

Put into a preheated oven (350F) bake for 30-40 minutes, until a toothpick comes out clean.

Put oven to broil. Place marshmallows all over pudding and place into the oven. Watch carefully, the marshmallow toasts up quickly!

Enjoy warm or room temperature. So delicious!

Buen Provecho!!


S'more Bread Pudding

Ingredients:

1- stale loaf of bread, cubed
1 cup heavy cream
2 cups milk
1/4 cup butter
8 oz chocolate, bittersweet or semi-sweet
3 eggs
1/2 cup brown sugar
1/2 cup honey
1Tbsp Vanilla extract
pinch of Salt
5 sheets Graham crackers, crushed
15-20 Marshmallows, cut in half (I used kitchen scissors)

Side note: You can stale up your bread by cutting it up into cubes and putting it in a 350 oven and bake for 10-15 minutes, until they're golden brown.  


Road Map:

1. Preheat oven 350. Cube stale bread and put aside.

2. Heat up milk and cream on med heat, bring to a simmer. Add chocolate and butter to milk and melt. Remove from heat. 

3. In a bowl whisk together the eggs, honey, sugar and vanilla. Temper eggs by adding a cup of the chocolate mixture into the egg mixture. Once incorporated add the rest of the chocolate mix into the egg.

4. Pour chocolate custard onto the stale bread. Let it soak for 30 minutes to an 1 hour, longer if you like, just enough time for the bread to soak up the chocolaty goodness.

5. Pour mixture into a greased pan. Sprinkle graham cracker crumbs on pudding.  

6.  Bake for 30-40 minutes, until a toothpick comes out clean.

7. Put oven to broil. Place marshmallows all over pudding and place into the oven. Watch carefully,  the marshmallow toasts up quickly!

8. Serve warm or room temperature. Enjoy!