Nonstick cooking spray
2 cups cubed ciabatta bread, cut into very small cubes
1/2 cup chopped and toasted pecans
1/2 cup milk chocolate chips
1 cup milk
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 teaspoon vanilla
1 medium very ripe banana
2 Giant Roasters Campfire Marshmallows
Melted milk chocolate chips for garnish, if desired
Graham cracker crumbs for garnish, if desired
Chopped toasted pecans for garnish, if desired
- Preheat oven to 350 degrees. Spray two individual ramekins, small cast iron pots, or other small, individual baking dishes with cooking spray. (Dishes should be able to hold at least 1 1/2 cups of water in order to hold all the ingredients.) Stir together the bread cubes, 1/2 cup chopped pecans, and 1/2 cup milk chocolate chips in a bowl. Divide this equally between the two baking dishes.
- Whisk together the eggs, milk, sugar, cinnamon, salt, and vanilla. In a small bowl, mash the banana with a fork until almost smooth and liquid. Whisk into the egg mixture. (It‚Äôs fine if there are a few lumps.) Pour the egg mixture evenly over the bread cubes. Place the dishes on a baking sheet and bake for about 40 minutes or until a knife inserted in the middle comes out clean.
- Turn each marshmallow on its side and slice into thirds with a sharp knife or kitchen scissors. When pudding is done, place three pieces each of the marshmallows on the tops. Place under a broiler and broil just until marshmallows are golden brown and toasty. Remove from oven. Let cool for about 15 minutes before serving. Drizzle each with melted chocolate, then sprinkle with graham cracker crumbs and chopped pecans, if desired.
Recipe and photo by: Lorie - Buckatunna, MS
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