S'mores Bread Pudding for Two
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Make a light and inspiring bread pudding with the flavor of the American camp dessert, s'mores. This recipe makes two servings—perfect for a romantic evening by the fireplace. Bread cubes are filled with a milk and egg cream and tossed with mini marshmallows and chocolate chips. Let the bread soak for a bit and then bake until the cream sets and the marshmallows lightly toast the surface. The bread pudding is tender and melts in your mouth. For an even more impressive presentation, sprinkle with additional marshmallows and toast the top with a kitchen torch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups loosely packed challah cubes (about 2 cm in size)
- 1 and 1/4 cups milk
- 1 tbsp cocoa powder
- 1 large egg
- 2/3 cup mini chocolate chips + more as needed
- 2/3 cup mini marshmallows + extra if desired
- Unsalted butter, at room temperature, for greasing the ramekins
- 2 tablespoons crushed graham crackers
- Special equipment: 2 ramekins, 480 ml each.
We recommend
Recipes with similar ingredients: challah, chocolate chips (granules), marshmallow, eggs, milk, cocoa
Cooking the dish according to the recipe:
- Position the oven rack in the middle position and preheat the oven to 190°C. Place the bread cubes in a large bowl.
- In a large measuring cup, combine the milk, cocoa powder, and egg. Pour the mixture over the bread, then fold in the chocolate chips and marshmallows. Gently stir until the bread is completely coated.
- Grease two 16-ounce (480 ml) ramekins with butter. Add 1 tablespoon of crushed graham crackers to each ramekin and spread them evenly over the inside of the pans. Spread the bread pudding mixture evenly among the ramekins and top with additional chocolate chips and mini marshmallows (optional). Place the ramekins on a large baking sheet to catch any spills during baking.
- Bake, uncovered, for 30 minutes. If the marshmallows start to brown too much, you can loosely cover the pans with foil.
- Let cool for 10-15 minutes and serve. Be careful: the center of the pudding will be very hot!
Note
You can lightly toast the marshmallows on top of the bread pudding using a kitchen torch.
Author of the recipe - Julie Wampler is a blogger and web developer based in Washington, D.C., and a food photographer.
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