1 challah bread, cut into 1″ cubes.
1 1/4 c. dark chocolate chips, divided
2 c. mini marshmallows
8 large eggs
2 c. of whole milk
1/2 c. of granulated sugar
1 teaspoon ground cinnamon
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
1/4 tsp. coarse graham cracker
Grease a 9″-x-13″ baking dish with cooking spray. Place half of the bread on the plate and cover with ½ cup of each marshmallow and chocolate chips. Repeat with the rest of the bread, ½ cup of each marshmallow and chocolate chips.
In a large bowl, beat eggs, milk, sugar, cinnamon, vanilla and salt until combined. Pour egg mixture evenly over bread mixture; press with palms of hands to completely submerge. Let stand at room temperature for at least 30 minutes, or refrigerate for up to 1 day.
Preheat oven to 350°. Cover with remaining marshmallow cup and bake until swollen and golden, 50 minutes to 1 hour. If the marshmallows caramelize too quickly, cover them and place them in a tent with aluminum foil.
Cool for 10 minutes, then sprinkle with graham crackers before serving.