S’mores are – and probably always will be – a favorite summertime treat of mine. And I doubt that I will ever tire of coming up with creative new ways to combine s’more ingredients into new dishes. This time around, I looked at my bag of marshmallows, my package of Hershey’s bars (the classic chocolate, although other bars can be used) and a box of graham crackers and the idea of putting them all into a bread pudding slowly began to take shape.
This bread pudding starts off with a base recipe that I often use for bread pudding: a mixture of cubed sandwich bread, milk, half and half, eggs, sugar and vanilla. I stirred in the chopped Hershey’s bars, graham crackers and marshmallows to really put s’mores into my bread pudding. I used a little less sugar than I might ordinarily use because of the marshmallows that went into the mix, but another way to tone down the sweetness a little bit would be to used chopped dark chocolate instead of milk chocolate.
The marshmallows roast up perfectly in the oven, and when the bread pudding is still warm and the chocolate is still melty, it really does capture that s’more flavor in each slice! The only thing missing is the crunch of the graham crackers, which loose their shape (although not their flavor) while the bread pudding is in the oven. A few pieces of graham cracker as garnish will add that same crunch if you’re missing it. That said,Â I liked it plain, but it looked pretty with the crackers when it was plated.
When making a bread pudding at home, you don’t need to be precise with the amount of bread – or graham crackers, in this case – that you use. Estimate as you measure and err on the side of adding a little extra bread rather than too little, as a bread pudding will still be moist with a handful of extra bread cubes but might be too wet or set improperly when not enough are used.
S’mores Bread Pudding
5 cups cubed white or challah bread
1 cup coarsely chopped graham crackers
2 large eggs
2/3 cup sugar
1 cup milk
1 cup half and half
1 tsp vanilla extract
3-oz chopped milk chocolate
1 1/2 cups quartered large marshmallows
(or miniature marshmallows)
Preheat oven to 350F. Lightly grease a 9-inch square baking dish.
Combine bread and graham crackers in a large bowl.
In a medium bowl, whisk together eggs and sugar until well combined. Whisk in milk, half and half and vanilla until mixture is smooth. Pour over bread mixture. Add in milk chocolate chunks and marshmallows, then fold everything together gently with a spatula to wet bread and distribute marshmallows and chocolate. Let stand for 3-5 minutes. Pour into prepared baking dish.
Bake for 35 minutes, or until pudding is set and a sharp knife inserted into the custard comes out clean (knife may have melted chocolate on it, though!).
Allow to cool for at least 15 minutes before serving.