smores bread pudding
4 hot dog buns, cut in 1-inch pieces (about 4 cups)
1 14 oz. can sweetened condensed milk
3/4 cup milk
1 tsp vanilla
1/4 tsp ground nutmeg
1 cup miniature marshmallows
3/4 cup semisweet chocolate chips
5 graham crackers, coarsely crushed (about 1/2 cup)
2 Tblsp milk
Prepare hot dog pieces by leaving uncovered for several hours to dry and crisp or by baking in 325 degree oven for 7 minutes.
Lightly oil or spray 10 inch dutch oven; line with parchment paper for easier cleanup.
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 dutch oven.
Sprinkle with 1/2 cup each of the marshmallows and chocolate chips.
Evenly pour milk mixture over all.
Let stand 5 minutes.
Sprinkle with crushed graham crackers.
Bake at 325 degrees for 30-35 minutes.
Sprinkle with 1/4 cup of the remaining marshmallows.
Bake 5 minutes more or until knife inserted in center comes out clean.
In small saucepan heat and whisk remaining 1/4 cup of marshmallows, remaining 1/4 cup of chocolate chips and 2 Tblsp milk over low heat until melted and smooth.
Drizzle over bread pudding.
Cool 20 minutes before serving.
Serve warm, makes 9 servings.