In our previous masterpiece on cast iron skillet recipes, One Pan to Rule Them All, Howie and I solved the essential problem with the ever-popular s’more. We wrap it in a tortilla, and there’s no more mess! What could be better than getting all the good, gooey marshmallow, oozy chocolate, crunchy graham cracker, without the need to do laundry? I’ll tell you what. Getting all that goodness without using your hands at all! We proudly present the total package, the S’Mread Pudding!
Ingredients
- 5 cups (about 1 lb) brioche bread, cut into 1-inch cubes
- 5 eggs
- 2 cups half-and-half or milk
- 3 Tbsp sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 5 oz (1 sleeve) graham crackers
- 2 Tbsp butter, divided
- 6 oz (half a bag) milk chocolate chips
- 8 oz (half a bag) mini marshmallows
- Ice cream for serving
How to Make It
- Preheat oven to 375°F. Place bread cubes on a sheet pan and toast for 10-15 minutes. You know what toast looks like!
- In a blender, combine eggs, half-and-half or milk, sugar, salt, vanilla, and graham crackers, and blend until smooth.
- Smear 1 tablespoon of butter across the bottom and sides of a baking dish. Place half of the bread pieces into the baking dish, in a single layer. Atop the bread, layer half of the chocolate chips and half of the marshmallows. Repeat the layers with the second half of bread, chocolate chips, and marshmallows.
- Slowly pour the egg mixture evenly over, being sure that some of the liquid reaches most, if not all, of the bread. Use the back of a wooden spoon, a clean hand, or spatula, to compress the whole mixture to ensure that the liquid is evenly distributed. Cover with plastic wrap and set aside for at least one hour (or in the refrigerator overnight).
- Uncover and dot the top with pinches of the remaining butter. Transfer the baking dish to the center rack of the oven. Bake for 30-35 minutes, or until the top begins to brown and get crusty.
- Remove the casserole from the oven, scoop hot servings with an oversized spoon! Add in some ice cream and enjoy.
