Best Its National Smores Dayscoopable Smores Bread Pudding Recipes

S'MORES BREAD PUDDING

Steps:

• Preheat oven to 325 degrees. Grease a 2-quart baking dish.
• Tear rolls into 1-inch pieces. Spread out on a baking sheet and bake for 7 to 8 minutes to crisp them.
• In a medium bowl, whisk together eggs, sweetened condensed milk, milk, vanilla extract, nutmeg and a pinch of salt.
• Combine the bread pieces and half the chopped chocolate in the prepared baking dish.
• Pour egg mixture over the bread pieces. Press the bread into the liquid. If you can't get it all pressed down into the liquid, add a splash or two of milk.Let sit for 10 minutes.
• Sprinke graham crackers on top and bake uncovered for 30 minutes.
• Sprinkle remaining chocolate and the marshmallows on top. Return to oven for 10 minutes.Broil for a minute or 2 to brown the marshamllows. Watch carefully. Marshmallows burn quickly.
• Serve warm with vanilla ice cream.

S'MORES BREAD PUDDING FOR TWO

Steps:

• Position an oven rack in the middle of the oven and preheat the oven to 375 degrees F. Place the bread cubes into a large mixing bowl.
• In a large measuring cup, whisk together the milk, cocoa powder and egg. Pour the liquid mixture on top of the bread, then add the chocolate chips and marshmallows. Gently stir and make sure all the bread is covered with the liquid.
• Butter two 16-ounce oven-safe ramekins. Add 1 tablespoon of graham cracker crumbs to each and tap them all around to coat the insides completely with crumbs. Evenly divide the bread pudding mixture between the ramekins and top with more chocolate chips and marshmallows, if desired. Place the ramekins on a large baking sheet to help catch anything if it overflows.
• Bake, uncovered, 30 minutes. If the marshmallows start to turn too brown during the baking process, you can lightly cover with foil.
• Let cool for 10 to 15 minutes before eating. Be careful-the middle is still really hot!

S'MORES BREAD PUDDING

Steps:

• Preheat oven to 325 degrees. Grease a 2-qt square baking dish; set aside. Place bun pieces on shallow baking sheet. Bake 7-8 minutes or until dry and crisp; cool.
• In medium bowl lightly beat eggs. Stir in sweetened condensed milk, 3/4 cup milk, vanilla, and nutmeg; set aside.
• Place bun pieces in prepared baking dish. Sprinkle with 1/2 cup each of marshmallows and chocolate chips. Evenly pour milk mixture over all. Let stand 5 minutes Sprinkle with crushed graham crackers. Bake, uncovered, for 35 minutes Sprinkle with 1/4 cup of remaining marshmallows. Bake about 5 minutes more or until knife inserted near center comes out clean.
• For drizzle, in a small saucepan heat and whisk remaining marshmallows, remaining chocolate chips, and 2 tbsp milk over low heat until melted and smooth. Drizzle over bread pudding. Cool 20 to 30 minutes before serving. Serve warm.

CAMPFIRE S'MORES BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart square baking dish. Spread hot dog bun pieces out onto a baking sheet.
• Bake hot dog buns in the preheated oven until dry and crisp, 7 to 8 minutes. Cool completely.
• Beat condensed milk, 3/4 cup milk, eggs, vanilla extract, and nutmeg together in a bowl.
• Spread hot dog bun pieces out in the bottom of the prepared baking dish. Pour milk mixture over buns. Scatter 1 cup marshmallows and 3/4 cup chocolate chips over the milk mixture; let rest until mixture is slightly soaked into bread, about 5 minutes. Sprinkle graham cracker crumbs over the top.
• Bake in the preheated oven until a knife inserted into the center of the bread pudding comes out clean, about 35 minutes.
• Whisk 2 tablespoons milk, 2 tablespoons marshmallows, and 2 tablespoons chocolate chips together in a saucepan over medium heat until marshmallows and chocolate are melted and completely incorporated. Pour marshmallow mixture over bread pudding and cool, 20 to 30 minutes.

S'MORES PUDDING DESSERT

Steps:

• Microwave marshmallows and 1/4 cup milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until mixture is well blended. Refrigerate 10 min. or until completely cooled. Meanwhile, line 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Arrange half the grahams on bottom of prepared pan, breaking as necessary to fit.
• Add 1 cup COOL WHIP to marshmallow mixture; whisk until blended. Spread over grahams in pan. Refrigerate until ready to use.
• Melt 2 oz. chocolate as directed on package. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in remaining milk. Add dry pudding mix; beat 2 min. Whisk in melted chocolate and 1 cup of the remaining COOL WHIP; pour into pan. Top with remaining grahams. Refrigerate 3 hours or until firm. Meanwhile, shave remaining chocolate piece into curls.
• Invert dessert onto plate; remove plastic wrap and pan. Top dessert with remaining COOL WHIP, raspberries and chocolate curls.

IT'S NATIONAL S'MORES DAY!.."SCOOPABLE S'MORES BREAD PUDDING"

Steps:

• 1. Preheat oven to 350 dF
• 2. Spray an 8" or 9" square baking pan with nonstick spray. Evenly place toasted bread cubes in the pan. Sprinkle with chocolate chips and graham cracker pieces. Set aside.
• 3. In a bowl, combine soymilk, egg substitute, brown sugar, and salt. Mix thoroughly. Pour mixture over the contents of the baking pan, making sure all the bread cubes are covered. Let stand for 5 minutes.
• 4. Bake in the oven until firm, 45 - 50 minutes.
• 5. Set oven to broil. Evenly top the baked dish with marshmallows. Broil until marshmallows are lightly browned, 1 - 2 minutes.
• 6. Allow to cool slightly. If you like, finish off each serving with some whipped topping. Enjoy!