“You’ll be making marshmallows every single weekend”

So I was trying out making marshmallows for the S’mores Bread Pudding for a couple weeks before I made the actual bread pudding. And it was really funny that in the tutorial, Thomas Joseph said, “You just need a few special ingredients–and a how to–and you’ll be making marshmallows every single weekend.” Because that is basically what I ended up doing.

Over the summer, my ‘weekend’ was every Thursday plus one other day during the week. It was kind of a crazy schedule, but I loved my job. So I started making marshmallows one ‘weekend,’ and then I made another batch the next ‘weekend’ that were almond flavor to go on top of a drink I was making. (P.S.A. garnish your toasted almond beverage with an almond marshmallow, you won’t regret it!)

So now that I was a ~pro~ at making marshmallows, It was time to get down to the bread pudding. The graham bread recipe made two loaves, so I froze one loaf and kept the other out for the first round of s’mores bread pudding. But the way I made the recipe, it needed really fresh marshmallow. So I made marshmallows for the third weekend in a row. It became a joke between me and one of my friends, even.

Now, I ended up making this bread pudding recipe three times, all together. The first time, I made it in a 2-quart casserole dish, but I did not cover the dish for half of the baking time, because I wanted the whole marshmallows that were in it to brown on top and not simply melt into the custard. This resulted in a bread pudding that was a little too dry around the edges and too moist in the center. The other problem with this round was that I didn’t broil the bread before making the bread pudding, a step that is essential when using quick-bread or soft texture breads. The biggest problem this created was a mostly homogeneous mixture instead of a pudding with visible chunks of bread. I still ate all of it, however.

This first recipe was the one I used for my header image photo shoot. But, since I was using really fresh marshmallows, if I broiled them they just melted before charring. And if I used a lighter, they got covered in gas and became something you really shouldn’t eat. So I stood in my kitchen, using small skewers to toast the homemade marshmallows over a mistletoe scented candle, and that is how I got those marshmallows to look so darn perfect.

The next time I made the s’mores bread pudding was the following week. One of my coworkers wanted to try my bread pudding, so this time I used ramekins and broiled the bread slices. If you’re counting, this equates to the fourth week in a row of making homemade marshmallows. He loved it! And this one turned out a lot better.

Then I made the bread pudding once more for a party a couple weeks later. This time I went back to the casserole dish. I left it uncovered for 25 minutes at 350 degrees and then covered it for the last 30-40 minutes. It turned out well. I sill liked it best when I made it in the ramekins, so that’s why I recommended it in my recipe.

So, I still have one more loaf of graham bread in my freezer, just waiting for the next person to ask me to make them some bread pudding. Plus, I made a lot of marshmallows. And that’s the whole story.

By the way, you may be wondering why this recipe is so extra. Making graham bread (who has even heard of that, plus where does one buy graham flour [use this recipe]). Then making marshmallows. Like why not just use graham crackers and toast some store-bought marshmallows? Well listen here, I LOVE s’mores and s’mores flavor! S’mores is, by far, my favorite summer flavor (sorry, not sorry lemon)! I just wanted to over-saturate my taste buds and your taste buds with s’mores.

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