S’mores Bread Pudding

Who hates scrolling forever on a blog webpage when you just wanted the darn recipe! (I’m raising my gosh darn hand while writing this (I’m very talented at one-handed typing)). Well there’s a story that goes with this recipe, and you can read about it in my next blog post! For now, just know that this is a fantastic recipe you need to try!

Here are a few related details about this s’mores bread pudding: I used this recipe/tutorial for the marshmallows. I mixed it for about 8-10 minutes then mixed in the vanilla extract for a minute to make “soft marshmallow” like a marshmallow fluff to mix into the custard. Then I mixed the rest of the marshmallow for an extra 4-6 minutes and finished the recipe as usual. Then I used this recipe for graham bread, but left out the raisins and added 1 tsp of cinnamon.
Without further adieu, here’s the recipe:

S’mores Bread Pudding


2/3 loaf graham bread (this recipe: see above for recipe edits)
1 recipe marshmallow (save 1 cup soft marshmallow: see above for details) [you can substitute 1 cup marshmallow fluff and one bag marshmallows]
2 large eggs
2 cups half and half
2 Tbsp melted butter
1/2 c sugar
1/2 tsp salt
1/8 tsp ground cinnamon
1 tsp vanilla
1 c chocolate chips

  1. After baking the graham bread, allow it to cool.
  2. Cut 2/3 of the loaf into 6 one-inch pieces. Broil on low (about 250 degrees Fahrenheit), far from the heat for 3 minutes per side.
  3. Mix together eggs, half-and-half, butter, sugar, salt, cinnamon, and vanilla together in large mixing bowl. Add 1/2 cup “soft marshmallow” or marshmallow fluff, and mix well.
  4. Add graham bread pieces, chocolate chips, and other 1/2 cup soft marshmallow and fold to stir.
  5. Let bread pudding mixture soak for two hours.
  6. Preheat oven to 350 degrees (Fahrenheit) .
  7. Fill 4-5 ramekins (or mugs), evenly, with the bread pudding mixture. Add in a few fully set marshmallows to each ramekin.
  8. Place in preheated oven and bake for 25-35 minutes, or until custard is set (the bread pudding will have puffed up and not look too jiggly or moist in the center).
  9. Once cooked, place on cooling rack for at least ten minutes, garnish with toasted marshmallows.
  10. Serve warm or cold.

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