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). 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.
S’mores Bread Pudding
- 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 teaspoon 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.