This recipe will freak your freak. Freak your freak, I tell you! I made this s’mores bread pudding this past weekend for some friends after dinner and it was a hit. It’s the best of bread pudding (a warm gooey center) and s’mores (crispy, chocolate-y, marshmallow-y goodness.) The whole thing comes together quickly, so you can make them early, let them soak, then pop them in the oven when you’re about 40 minutes from wanting a little slice of s’mores-y heaven. Note: I made mine using some double chocolate chunk cookies that I baked the day before. If you want to do this, I think it makes the consistency of the bread pudding really lovely and keeps the flavors nicely delineated but if you don’t have cookies and don’t want to make them, worry not, increase the amount of chocolate chips from 1/2 cup to a full cup and your bread pudding will be just as good. I made mine individual with individual souffle ramekins, but you can use a larger dish and make it family style also, just add a half hour to the cooking time. Make it for your next dinner party, you won’t regret it. Better yet, make it tonight. Or just now. Make it now.
S’MORES BREAD PUDDING
- 2 cups brioche bread, cubed in 1 inch cubes.
- 4 sheets honey graham crackers, broken into medium sized pieces
- 4 double chocolate chunk cookies
- 1/2 cup milk chocolate chips
- 1/4 cup mini marshmallows, plus another 1/4 cup reserved for later use
- 6 large eggs
- 3 cups milk (I use skim but if you like a more custard-y pudding go for whole)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Preheat oven to 350 degrees
- Give your baking dishes a light spray with some baking cooking spray.
- Divide the bread cubes, graham crackers, cookies, chocolate chips and first 1/4 cup of marshmallows among your four individual souffle dishes.
- In a medium sized bowl whisk together eggs until light and frothy. To your eggs add milk, vanilla extract and ground cinnamon. Whisk until well combined.
- Transfer your egg mixture to a measuring cup or something with a spout. Pour the egg mixture in each baking dish, do not fill each dish all the way, take care to leave about a quarter inch at the top of each dish. Make sure all bread is soaked, push down with fingers if necessary.
- Place baking dishes in a cake pan and allow to soak in the fridge for about an hour.
- Remove cake pan from fridge and add about 2 cups of water, or just enough so the water covers the bottom half of each ramekin.
- Bake at 350 degrees for about 25 to 30 minutes until set.
- Carefully remove dishes from cake pan and set on cooling racks. Allow to cool about 5 to 10 minutes.
- Before serving divide remaining 1/4 cup of marshmallows among the tops of each souffle dish. If you have a hand held butane torch toast the marshmallows on top until warm and gooey. If you don’t have a blow torch place the souffle dishes in broiler and broil for a minute, just until marshmallows are toasted. Serve immediately.