CAMPFIRE S’MORES BREAD PUDDING
4
hot dog buns, cu t ini-inch
pieces
4
eggs
i
14-oz. can sw eetened
condensed milk
3/4
cup milk
i
tsp. vanilla
'A
tsp. ground nutm eg
1
cup tiny m arshm allow s
34
cup sem isw eet chocolate
pieces
5
graham cracker squares,
coarsely crushed (ab out
'A
cu p )
2
Tbsp. milk
1
. Preheat oven to 325°F. Grease a 2-quart
square baking dish; set aside. Place bun pieces
on shallow baking sheet. Bake 7 to 8 minutes or
until dry and crisp; cool.
2.
In medium bowl lightly beat eggs. Stir in
sweetened condensed milk,
3A
cup milk,
vanilla, and nutmeg; set aside.
3.
Place bun pieces in prepared baking dish.
Sprinkle with
V
2
cup
each
of the marshmallows
and chocolate pieces. Evenly pour milk
mixture over all. Let stand 5 minutes. Sprinkle
with crushed graham crackers. Bake,
uncovered, for 3 5 minutes. Sprinkle with
V
4
cup
of the remaining marshmallows. Bake
about 5 minutes more or until a knife inserted
near center comes out clean.
4.
For drizzle, in small saucepan heat and
whisk
remaining
marshmallows,
remaining
chocolate pieces, and 2 tablespoons milk over
low heat until melted and smooth. Drizzle over
bread pudding. Cool 20 to 30 minutes before
serving. Serve warm. MAKES 9 SERVINGS.
À
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