Candys Toffee Smores Bread Pudding Recipes

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 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.

HOT CHOCOLATE BREAD PUDDING

Steps:

• Grease a 9-by-13-inch baking dish with butter or cooking spray.
• In a large bowl, whisk the half-and-half, milk, granulated sugar, vanilla, cinnamon, salt, hot chocolate mix, whole eggs and egg yolks. Stir in the bread cubes until evenly coated. Stir in the chocolate chips and marshmallows. Transfer the mixture to the prepared baking dish. Cover and refrigerate for at least 1 hour and up to overnight.
• Preheat the oven to 350 degrees F.
• Bake until golden brown, 55 minutes to 1 hour. Let stand 10 minutes before cutting. Serve dusted with confectioners' sugar and a dollop of whipped cream.

S'MORES 'BREAD' PUDDING

Steps:

• Preheat oven to 350°F. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes.
• Spread graham pieces in lightly greased 9-inch square baking dish. Pour pudding mixture over grahams.
• Bake 20 minutes. Sprinkle evenly with marshmallows and chocolate chunks. Bake an additional 10 minutes. Remove from oven. Let stand 10 minutes before serving.

CHOCOLATE TOFFEE BREAD PUDDING

Steps:

• Bring cream, vanilla bean and 1/4 cup sugar to a low boil. Remove vanilla bean.
• In a separate bowl, whisk together the egg yolks and remaining sugar. Whisk a little of the hot cream mixture into the egg mixture. Whisking constantly, pour the egg mixture into the hot cream mixture.
• Place the chocolate chips in a large bowl.
• Pour the custard over the chocolate chips; stir until chocolate has melted.
• Layer the cake pieces, chocolate custard, toffee pieces in a greased 8-inch square cake pan. Repeat the layers as needed.
• Bake at 350 degrees F until the center is firm, about 20 minutes.

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.

SELF-SAUCING STICKY TOFFEE CHOCOLATE PUDDING

Steps:

• Put the dates in a bowl and pour in 300ml boiling water. Leave to soak for 30 mins. Meanwhile, make the sauce by tipping all the ingredients, a big pinch of salt and 300ml boiling water into a pan, then whisk over a medium heat and simmer for 2 mins. Pour into a jug and leave to cool slightly. Once the dates are soaked, use a hand blender to blitz the dates and water until you have smooth paste. Leave to cool slightly. Butter a deep 35 x 25cm dish.
• Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar for 3 mins until smooth. Add the eggs, one at a time, beating between each addition. Fold in the flour, bicarb and baking powder along with a pinch of salt. Once combined, mix in the date purée, then fold in the dark chocolate. Pour the sponge batter into the prepared dish and spread out evenly using the back of a spoon. Pour the chocolate sauce evenly over the top of the batter.
• Bake in the oven for 30-35 mins until risen, then leave to rest for 2 mins. Serve warm with a big scoop of ice cream or warm custard.