Candys Toffee Smores Bread Pudding Recipes

Steps:

• Generously spray 5- or 6-quart oval slow cooker with cooking spray. Place bread in slow cooker.
• In medium bowl, beat eggs and half-and-half with whisk until well mixed. Add brown sugar, melted butter and 1 teaspoon vanilla; beat until well mixed.
• Pour over bread; toss to evenly coat in custard mixture. Let stand 10 minutes. Toss again to make sure as much of the custard mixture as possible is soaked up by bread. Press down slightly on top of bread, and sprinkle with toffee bits.
• Cover top of insert with large kitchen towel folded in half. Place lid on top of towel. (This will prevent condensation from dripping onto bread during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until edges are golden brown and temperature is at least 160°F when instant-read thermometer is inserted near center.
• Meanwhile, in 1-cup glass measuring cup, mix caramel topping and 1/4 teaspoon vanilla. Serve with warm bread pudding. Top with whipped topping.

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!

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.

Steps:

• Have 4 parfait or wine glasses ready. Put the milk in the freezer for 20 minutes before you a ready to make the pudding.
• In a medium-size bowl, whisk together the pudding mix and milk until well combined and slightly thick. Let set for 5 minutes.
• Put the graham crackers into a resealable plastic bag and using a rolling pin, roll over the crackers to break them up into coarse crumbs. Spoon about a 1/4 cup or so of the pudding into the bottom of each glass. Sprinkle on a layer of the crumbled graham crackers and then a layer of marshmallows. Repeat with another layer of each ingredient ending with the marshmallows. Carefully light a kitchen torch and lightly brown the top layer of marshmallows. Serve.

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.

Steps:

• Preheat oven to 350°F.
• Grease 13"x9"x2" baking pan.
• In a large bowl, whisk together the milk, eggs, sugar, cinnamon, coffee, vanilla and salt.
• Stir in bread cubes, coating completely with liquid.
• Let soak for 10 minutes.
• Stir in 1/2 cup toffee bits.
• Pour into greased pan.
• Sprinkle remaining toffee bits on top.
• Bake until surface is set (40-45 minutes).
• Let cool 30 minutes.
• Combine sauce ingredients in a medium saucepan, and cook over low heat, stirring constantly, until toffee melts and mixture is well blended (makes about 2/3 cup sauce).
• Cut pudding into squares, top with sauce and serve with ice cream.