Ingredients:
- 1 lb (450g) Challah or Brioche bread, cut into 1-inch cubes
- 1 cup (100g) Graham cracker crumbs
- ½ cup (60g) Unsalted butter, melted
- 1 cup (170g) Semi-sweet chocolate chips
- 2 cups (100g) Mini marshmallows
- 4 Large eggs
- 2 cups (480ml) Whole milk
- ½ cup (120ml) Heavy cream
- ⅓ cup (65g) Brown sugar, packed
- 1 tsp (5ml) Vanilla extract
- 1 tsp (2g) Ground cinnamon
- ¼ tsp (1.5g) Salt
Instructions:
- Butter a 9x13 inch baking dish. Note: This prevents the sugary edges from sticking to the ceramic.
- Toss the bread cubes with melted butter and graham cracker crumbs in a bowl. Mix until every cube is coated.
- Scatter half of the bread cubes into the bottom of the dish.
- Sprinkle the chocolate chips and half of the marshmallows over the first layer of bread.
- Top with the remaining bread cubes to create a seal.
- Whisk eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and salt. Stir until the sugar grains disappear.
- Pour the liquid over the bread. Use a spatula to gently press the cubes down until they are submerged.
- Scatter the rest of the marshmallows on top.
- Bake at 350°F (175°C) for 30-35 minutes until the edges are deep mahogany brown and the center is set.
- Turn the broiler on high for 1-2 minutes until the marshmallows are toasted and golden. Watch them closely, as they burn in seconds.