Bread Pudding Smores Pie will have you coming back for another piece. It’s just that good!
If you know me, you know that my husband and I love to go camping. One thing that goes along with camping is smores. Don’t get me wrong, I love the traditional graham cracker, marshmallow and chocolate bar smores. But why limit yourself to just that recipe? Mix things up a bit with a variation. Thus was created my Bread Pudding Smores Pie.
Bread Pudding Smores Pie
After adding the marshmallows and chocolate chips to the top, before the final baking:
The above image is the pie after the first baking. You want the center to be just barely set and slightly jiggley because you are going to bake it for another five minutes after you add the marshmallows and chocolate chips to the top.
Bread Pudding Smores Pie:
The above image shows the pie after the final baking and the chocolate drizzle has been added to the top. In my opinion, you cannot have too much chocolate. And who said you have to go camping to enjoy a smores treat–not with this one–Bread Pudding Smores Pie! For another camping treat, try my Campers Delight Graham Cracker Dessert.
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If you like smores, you are going to love this twist on the traditional recipe! Traditional is fine, but mix things up a bit.
- 5 slices cinnamon bread
- 2 eggs
- 3/4 cup sweetened condensed milk
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1 cup miniature marshmallows
- 1 cup semisweet chocolate chips
- 1 graham cracker crust
- 2 tablespoons milk
Preheat the oven to 325 degrees. Either toast the bread on a cookie sheet in the oven for 10 minutes or use your toaster to toast. Cool and cut into 1/2 inch cubes. Set aside.
In a medium bowl whisk the eggs. Add in the sweetened condensed milk, 1/2 cup milk and the vanilla. Set aside.
Place the bread pieces in the pie crust. Sprinkle with 1/2 cup each of the mini marshmallows and chocolate chips. Pour the milk mixture over all and let the milk mixture soak in for about 5 minutes.
Place the pie on a baking sheet and bake, uncovered, for 25 minutes until the middle is almost set and slightly jiggley. Remove from the oven and sprinkle with the 1/4 cup each of mini marshmallows and chocolate chips.
Bake for an additional 5 minutes. Cool for 30 minutes
Combine the remaining 1/4 cup each of marshmallows and chocolate chips and the remaining milk in a medium bowl and microwave for 30 second intervals, stirring after each, until the mixture is smooth. Spoon into a sandwich baggie, snip off a corner, and drizzle over the pie.
If you made this recipe, please let me know what you thought in the comments and give it a star rating!