S’mores Bread Pudding (and 300th Post!)

May 16, 2011 (Last Updated: December 31, 2019)

I’m so thrilled to be sharing my 300th post! I’ve come a long way, folks! I think it’s only fitting that this tricentennial in my blogging career features a slamming bread pudding recipe. I like to consider myself the Queen of Bread Pudding (or at least that crazy curly-haired chick who created a club devoted entirely to bread pudding and decided to make a different flavor every month… for the rest of her life… what was she thinking?!). I am so completely in love with this month’s variation. I don’t like to pick favorites (because they’re all my babies), but I’m not gonna lie… this was pretty darn delicious 🙂

The ground cinnamon in the custard brings out the graham cracker flavor a bit, which can get a little lost in all that gooey chocolate. The texture is so luscious and comforting, soft and rich with a lovely crust on top, complete with golden marshmallow pieces. These individual bread puddings soufflé a bit as they finish baking, a tell-tale sign that they are ready to come out of the oven. Although most bread puddings can be served either hot, warm, or at room temperature, these guys should be served shortly after they come out of the oven. You want all that melted chocolate! With summer and s’mores season on its way, these are a welcome alternative, especially during warm summer thunderstorms when you can’t quite light the grill for s’mores-making. Don’t fret. Whip up a batch of these wonderful bread puddings, kick back, and enjoy.

I am officially presenting S’mores Bread Pudding as the Bread Pudding of the Month for May. I invite you all to link up your bread pudding recipes from throughout the month, savory or sweet, there are no restrictions on originality! Please make your submissions before May 27th. I will then post a round-up of all the bread puddings from this month.

In order to participate, you must do the following…

  1. Use the linky form below the recipe to link up to the URL of your post, not the URL of your main blog. When it asks for “Name,” type in the name of your recipe, not your name.
  2. Either in your post or in the sidebar of your blog, link back to the Bread Pudding of the Month page or share my badge using the HTML below. If you plan on regularly participating, it might be easier to just post it in your sidebar 🙂

If you do not link back to Mission: Food OR share my badge in your post / sidebar, I will not include you in the round-up so please make sure you not only link up below, but link back here from your blog. Simply copy and paste the HTML in the text box below, it’s that simple.

I can’t wait to see what you all come up with!

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S’mores Bread Pudding
Serves 8

Unsalted butter or pan spray, for ramekins
5 cups stale* 1/2-inch bread cubes (such as Italian, challah, or brioche)
5 graham crackers, roughly chopped
1 1/2 cups mini marshmallows
1 cup roughly chopped semisweet or bittersweet chocolate
1/2 cup packed light brown sugar
3 eggs
1/2 tsp. ground cinnamon
3 cups low-fat milk

Place the oven rack in the center of the oven, and preheat to 350 degrees F. Butter 8 (1-cup) ramekins and place on a baking sheet.

In a mixing bowl, toss together the bread cubes, graham crackers, marshmallows, and chocolate. Evenly distribute the mixture into each of the ramekins.

Whisk the brown sugar, eggs, and cinnamon together in a large bowl. Then whisk in the milk until well-combined and smooth. Pour the mixture evenly over the bread cubes in the ramekins, pressing down lightly with your hands and making sure that all the bread starts soaking in the custard.

Soak for about 15 minutes and then put the baking sheet in the oven. Bake until the filling is set and the top is lightly browned, crusted, and puffed, about 35 to 40 minutes.

Allow the bread pudding to cool for a few minutes (it will deflate) and serve hot while the chocolate is still gooey.

*If your bread isn’t very stale, cut it into cubes and allow the bread cubes to dry out at room temperature all day or overnight. Alternatively, lightly toast them on a sheet pan in a 350 degree F oven until dry, about 10 to 15 minutes.

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