S'mores Bread Pudding #kingshawaiian

Wednesday, June 27, 2012

{  S'mores Bread Pudding  }

Experimenting isn't something I normally do in my kitchen. It's because I don't like to fail at stuff when it comes to cooking, I want everything perfect and I get really irritated when something doesn't come out like I think it should. I've always been like this towards cooking, but I'll have to say that within the past year, I've started to move away from my comfort zone just a little bit. Not a lot, but just a bit. 

This bread pudding is the third flavor combination I've made since I convinced myself to try a Jack Daniels bread pudding recipe that a local chef had given me a few years ago. I've used that recipe base to make a Pineapple Banana Caramel Bread Pudding and now a S'mores Bread Pudding. So we're taking baby steps, using a base recipe to make different flavors of one dessert, to see what works and what doesn't. *fingers crossed* that one day I'll be able to stand in front of a counter full of food and whip up a delicious meal or dessert with no recipe or direction. 

For my bread pudding I always use King’s Hawaiian sweet rolls at the base to build the flavors on. I don't know what made me start using them. The original recipe for the Jack Daniels bread pudding called for day old french bread, perhaps it said something like "or use any type of sweet bread". Now that I think about it, I think it did say that and I went with King’s Hawaiian sweet rolls, because that was the only kind of sweet bread I had bought before. Plus, 1 pack of King’s Hawaiian sweet rolls is exactly what I need for each bread pudding recipe that I make. 

Random note about King’s Hawaiian bread, did you know that they have hamburger buns now? Oh my word, I mean King’s Hawaiian sweet rolls are like heaven sent when it comes to rolls, so I can only imagine with King’s Hawaiian hamburger buns are like. mm mmmmm.

S'mores Bread Pudding
  • 12 Hawaiian Bread Rolls (1 pack)
  • 6 eggs
  • 1 pint whole milk
  • 1 pint half and half
  • 1 teaspoon cinnamon
  • 1 cup golden graham cereal (or broken graham crackers)
  • 4 chocolate bars, broken into pieces
  • 1 cup mini marshmallows

For Marshmallow Drizzle:
  • 1 Jar of Marshmallow Fluff
  • 1/4 cup milk

Butter a 9-inch square baking dish.

Cube the rolls. Toss cubed rolls into baking dish.

In a large bowl, mix together the eggs, and cinnamon.

Add in the half and half, stir. Stir in the milk.

 Pour milk mixture over the bread crumbs and toss well. Make sure all of the bread is nicely coated.

Add in the golden graham cereal, chocolate pieces, marshmallows.
Cover with foil and refrigerate for 1 hour or overnight (I let mine sit overnight).

Once the bread pudding is ready to bake, pre-heat oven to 325F.

Bake for 1 and 15 minutes hour or until set.

For Marshmallow Drizzle:
Heat marshmallow fluff and milk, stir until smooth. Drizzle over warm bread pudding. 
Prep time: Cook time: Total time: Yield: 9

This is one of my favorite recipes to share with friends and family! What is your favorite dish to share with the family?  Comment below and you'll be entered to win a $200 Grocery gift card King’s Hawaiian.

This is a sponsored conversation written by me on behalf of Kings Hawaiian. The opinions and text are all mine. Official Sweepstakes Rules.