S’mores Bread
Pudding
(by Angie Barrett)
12 Hawaiian Bread Rolls (1 pack)
6 eggs
1 pint whole milk
1 pint half and half
1 tsp. 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.
Cinnamon Roll
Cupcakes
(by Nicole Owens)
1 box Duncan Hines White Cake Mix
1 cup sour cream
3 eggs
1/3 cup canola oil
1/2 cup Sugar-Free Torani syrup*
1/3 cup King Arthur Baker’s Cinnamon
Filling Mix **
For the Cloud Icing:
1 jar of Marshmallow Fluff
1 package of softened full-fat cream cheese
1 Tbl. high-quality vanilla extract
Preheat oven to 350 degrees. Combine all ingredients in a mixer on low speed until just combined. Increase speed to medium-high and mix for 3 minutes. Scrape the bowl halfway through if you don’t have an automatic bowl scraper. Use a 3 Tbl. ice cream scoop (or fill each cavity 2/3 full) and divide amongst cupcake tins lined with cupcake baking papers or sprayed with cooking spray. Bake for 23 minutes. Let cupcakes cool in cupcake tins for 5-8 minutes then gently remove and let finish cooling on a cooling rack.
For the icing:
Mix the cream cheese in a mixer to ensure there are no clumps. Add in the jar of Fluff and slowly add in the vanilla. Put into a piping bag fitted with a decorating tip (French tip is my favorite!) and pipe onto the cupcakes.
* If you can’t find Torani syrup, Nicole suggested a cinnamon-flavored coffee creamer
** King Arthur Baker’s Cinnamon Filling Mix is available online only. Nicole says a good substitution is Dream Whip with a teaspoon of cinnamon added to the mixture.
