S’mores are a summer food, something that you prepared around a campfire on a warm night. But as a fan of the combination of toasted marshmallows, melted chocolate and crispy grahams, I like to enjoy s’mores all year round – not just when the weather is warm outside. These Pumpkin S’mores Bread Puddings are the perfect way to turn a summer classic into a fall favorite.
The bread puddings have a pumpkin and spice-infused custard at their base, and are loaded with marshmallows and chocolate chips. There are marshmallows both mixed into the custard and on top. The top marshmallow toast up nicely in the oven while the puddings bake, while the interior marshmallows remain soft and tender. I prefer to use mini marshmallows for convenience, but full sized marshmallows can be used if you cut them into quarters (with a pair of scissors) before folding them in.
I didn’t include any graham crackers in this version because the cinnamon in the pumpkin custard does a nice job of catching one of their primary flavors. While graham and pumpkin do go well together – as in a graham cracker crust under a pumpkin pie – the flavor of the graham itself got lost in all the other ingredients when I tried to incorporate it into this particular pudding. Instead, the base is a tender white bread. Feel free to use brioche or challah, as they are always good choices for bread pudding.
The pumpkin-soaked bread is packed into 8-oz ramekins to bake. They have a relatively short baking time, so you don’t need to worry about the marshmallows burning while they’re in the oven. The finished pudding should be served warm, while the marshmallows are tender, the chocolate is melting and the pudding is meltingly soft. If you don’t eat them all in one sitting, leftovers can be refrigerated and reheated in the microwave.
Individual Pumpkin S’mores Bread Puddings
3/4 cup pumpkin puree
3/4 cup brown sugar
2 large eggs
1 1/2 cups milk (pref. whole)
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 tsp salt
4 1/2 – 5 cups bread cubes (approx 6-8 slices)
3/4 cup mini marshmallows
1/3 cup chocolate chips
Preheat oven to 350F. Lightly grease six 8-oz ramekins.
In a large bowl, whisk together pumpkin, eggs and sugar until well combined. Whisk in milk, pumpkin pie spice, vanilla and salt until mixture is smooth. Add in bread and fold with a spatula to make sure every piece soaks up the pumpkin mixture. Allow everything to sit for 5 minutes.
Fold in chocolate chips and marshmallows, trying to distribute marshmallows and chocolate evenly. Divide evenly into prepared baking dishs.
Bake for about 30 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 10 minutes before serving.