S’mores is the most loved of all campfire treats and in my opinion, the best part of camping. Nothing compares to the fire-toasted marshmallow treat for comfort and heart-warming goodness. The sticky, caramelized marshmallow nestled between two graham crackers and soft, melty milk chocolate makes sleeping in a tent seem not so bad after all.
I brought those same flavors into my bread pudding ‘bars’ by using chocolate graham crackers, homemade marshmallows and milk chocolate chips. I call these bars because I like my bread pudding to be on the firm side and after spending some time in the refrigerator they are easy to cut up into squares. If you prefer a looser, more ‘custardy’ pudding use less bread.
1. Grease a 9×13 baking pan. Toss bread, graham crackers and marshmallows together and arrange evenly across bottom. Scatter chips over top.
2. In a large mixing bowl whisk half and half, eggs, sugar, vanilla and cinnamon together.
3. Pour over bread mixture. Refrigerate at least two hours or overnight for dense bread, press down on the bread and make sure it gets soaked by the egg mixture.
4. Preheat oven to 350 degrees F. Allow the pan to come to room temperature before baking. Bake for 45-50 minutes until top is golden and middle is set. Serve warm or cold with whip cream. Store in refrigerator.
*For a more custardy pudding use 2 cups less bread cubes.
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