I am soooooo beyond excited to share this recipe with you guys today. I made it this past weekend for Food Network (I contribute to their blog, FN Dish, with my own column called, ‘Party for Two’) and I basically told my editor that we needed to get this up ASAP and I’m so happy she agreed!
Can you believe I don’t have ANY s’mores recipes on my blog? This is the first one and it definitely sets the bar high. It is freaking awesome and I know I’m tooting my own horn here but just look at it!! Don’t you just want to stick your face in that? It’s the ultimate campfire dessert sans campfire, so basically perfect for those of you who don’t have access to start a campfire and/or don’t want to leave your house. Made in the oven and every bit just as delicious like you were toasting those marshmallows in front of campfire! Snuggle up with your favorite person and make these s’mores bread pudding for two immediately!
S'mores Bread Pudding for Two
- 4 cups loosely packed challah cubes
- 1 ¼ cup milk
- 1 large egg
- 1 tablespoon cocoa powder
- ⅔ cup mini chocolate chips
- ⅔ cup mini marshmallows
- ½ tablespoon unsalted butter, room temperature
- 2 tablespoons graham cracker crumbs, divided
- Preheat oven to 375 degrees F.
- Cut challah bread into 1-inch square cubes and place into a large mixing bowl.
- In a large measuring cup, whisk together milk, egg and cocoa powder.
- Pour the liquid mixture on top of the bread, add the chocolate chips and marshmallows. Gently stir and make sure all the bread is covered with the liquid.
- Using the room temperature butter, grease the insides of two 16-ounce ovensafe ramekins. Then add 1 tablespoon of graham cracker crumbs to each of the ramekins; move the ramekins around to completely coat the insides with crumbs.
- Evenly divide the bread pudding mixture amongst the ramekins and top with more chocolate chips and marshmallows, if desired.
- Place the ramekins on a large baking sheet. (The baking sheet is to help catch any overflow.)
- Bake for 30 minutes, uncovered, on the middle rack in the oven. If your marshmallows start to turn too brown during the baking process, you can lightly cover with foil.
- Let cool for 10 to 15 minutes before eating. Be careful — the middle is still really hot!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.