When the weather outside is frightful (and it’s getting there), it’s time to indulge in some hot bread pudding. There are few comforts in life as spectacular as that first molten and decadent bite of a fantastic bread pudding. There are also few uses for leftover bread that are this creative.
S’more bread pudding
The great thing about bread pudding is that it can truly be made in almost any flavor desired. The sky is the limit because you can easily mix in whatever you like, along with stale chunks of bread and a rich custard base.
In this particular case, a campfire classic is transformed into a year-round treat by creating a s’more-inspired bread pudding. Chocoholics of all ages appreciate this flavor combination. Chocolate, graham cracker chunks and mini marshmallows merge with a hint of cinnamon to turn your grandmother’s bread pudding into the newest rage in modern desserts. And it couldn’t be easier to make!
A throwback to a classic, this bread pudding with a twist will even satisfy a developed palate looking for the next best thing in comfort foods. A balance between the crusty exterior and the gooey and fudgy center highlights the best of both worlds. Just take a bite and relish in this soul-satisfying interpretation of gastronomic happiness. This is bread pudding at its best.
- Unsalted butter or pan spray, for ramekins
- 5 cups stale* 1/2-inch bread cubes (see note)
- 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 large eggs
- 1/2 teaspoon ground cinnamon
- 3 cups milk
- Place the oven rack in the center of the oven, and preheat to 350 degrees F. Butter eight (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 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.