5cupsstale* ½-inch bread cubessuch as Italian, challah, or brioche
5graham crackersroughly chopped
1 ½cupsmini marshmallows
1cuproughly chopped semisweet or bittersweet chocolate
½cuppacked light brown sugar
3eggs
½teaspoonground cinnamon
3cupslow-fat milk
Instructions
Place the oven rack in the center of the oven, and preheat to 350°F. Butter 8 (1-cup) ramekins and place on a baking sheet.
In a mixing bowl, toss together the bread cubes, graham crackers, marshmallows, and chocolate. Evenly distribute the mixture into each of the ramekins.
Whisk the brown sugar, eggs, and cinnamon together in a large bowl. Then whisk in the milk until well-combined and smooth. Pour the mixture evenly over the bread cubes in the ramekins, pressing down lightly with your hands and making sure that all the bread starts soaking in the custard.
Soak for about 15 minutes and then put the baking sheet in the oven. Bake until the filling is set and the top is lightly browned, crusted, and puffed, about 35 to 40 minutes.
Allow the bread pudding to cool for a few minutes (it will deflate) and serve hot while the chocolate is still gooey.
Notes
*If your bread isn’t very stale, cut it into cubes and allow the bread cubes to dry out at room temperature all day or overnight. Alternatively, lightly toast them on a sheet pan in a 350°F oven until dry, about 10 to 15 minutes.