This S’mores Bread Pudding combines soft, custardy bread with melted chocolate, toasted marshmallows, and crunchy graham crackers for an easy dessert inspired by classic campfire s’mores.

The bread soaks up a vanilla custard before baking until golden around the edges and soft in the center. Chocolate melts between the bread pieces, while marshmallows added near the end become toasted and gooey.

Easy S’mores Bread Pudding

Bread pudding and s’mores are both comfort-food desserts, so combining them works beautifully.

Slightly stale brioche or challah is ideal because it absorbs the custard without immediately falling apart. Chocolate chunks are scattered throughout so you get pockets of melted chocolate rather than one uniform chocolate layer.

During the final few minutes of baking, mini marshmallows and crushed graham crackers are added to the top. The marshmallows become golden and toasted while the graham crackers retain some crunch.

Serve it warm while the chocolate is still melted.

⭐ Why You’ll Love This Recipe

• Classic s’mores flavors
• Gooey toasted marshmallows
• Pockets of melted chocolate
• Soft custardy center
• Crispy golden edges
• Easy to assemble
• Great use for leftover bread
• Family-friendly dessert
• Perfect for parties
• No campfire required

🛒 Ingredients & Substitutions

Brioche or challah – Slightly stale bread absorbs the custard particularly well while retaining enough structure.

Eggs – Create the custard that holds the pudding together.

Whole milk – Keeps the custard creamy without making it excessively rich.

Heavy cream – Adds richness and gives the center a luxurious texture.

Brown sugar – Adds sweetness with subtle caramel flavor.

Vanilla extract – Gives the custard warmth.

Salt – Balances the sweetness.

Chocolate – Semi-sweet chocolate chunks or roughly chopped chocolate work especially well.

Mini marshmallows – Added toward the end so they toast without disappearing completely into the pudding.

Graham crackers – Crushed into irregular pieces for classic s’mores flavor and crunch.

Butter – Used to grease the baking dish.

👩‍🍳 How to Make S’mores Bread Pudding

1. Prepare the Bread

Cut approximately 1 pound of brioche or challah into rough 1-inch cubes.

Slightly stale bread works best.

If your bread is very fresh, spread the cubes on a baking sheet and leave them uncovered for a while, or dry them briefly in a low oven.

2. Prepare the Baking Dish

Preheat the oven to 350°F (175°C).

Lightly butter a 9 × 13-inch baking dish.

3. Add Bread and Chocolate

Place the bread cubes in the baking dish.

Scatter most of the chocolate chunks between and over the bread, reserving a small amount for the top.

Don’t arrange everything too perfectly—the irregular pockets of chocolate are part of what makes the finished pudding good.

4. Make the Custard

In a large bowl, whisk together:

• Eggs
• Whole milk
• Heavy cream
• Brown sugar
• Vanilla
• Salt

Whisk until the sugar is mostly dissolved.

5. Soak the Bread

Pour the custard slowly and evenly over the bread.

Gently press the bread down so more pieces contact the liquid.

Allow it to sit for approximately 15–20 minutes.

The bread should absorb much of the custard without becoming completely mushy.

6. Bake

Bake uncovered for approximately 30 minutes.

At this point, the custard should be beginning to set while the top develops light golden areas.

7. Add the S’mores Topping

Carefully remove the baking dish from the oven.

Scatter the mini marshmallows, remaining chocolate, and broken graham cracker pieces over the surface.

8. Finish Baking

Return the dish to the oven for approximately 10–15 minutes.

The bread pudding is ready when the custard is set but still soft and the marshmallows are lightly toasted.

9. Toast the Marshmallows More

For deeper marshmallow browning, switch the oven briefly to broil.

Watch it constantly because marshmallows can burn very quickly.

10. Rest and Serve

Allow the bread pudding to rest for approximately 10 minutes.

Serve warm while the chocolate is still soft and melted.

✨ Variations

Dark Chocolate S’mores Bread Pudding

Use chopped dark chocolate for a less-sweet version.

Milk Chocolate Version

Milk chocolate gives the dessert an even more traditional s’mores flavor.

Peanut Butter S’mores

Add small spoonfuls of peanut butter between the bread cubes before baking.

Chocolate Graham Version

Use chocolate graham crackers instead of regular ones.

Salted S’mores Bread Pudding

Finish individual servings with a very small pinch of flaky salt.

Individual Bread Puddings

Divide the mixture among small oven-safe ramekins and reduce the baking time accordingly.

🔥 Tips for the Best S’mores Bread Pudding

Use slightly stale bread. It absorbs custard better without becoming mushy.

Use chocolate chunks rather than tiny chips. Irregular chunks create better melted chocolate pockets.

Give the bread time to soak. About 15–20 minutes helps the custard penetrate the cubes.

Add marshmallows later. Putting them on at the beginning can cause them to melt excessively or burn.

Don’t crush the graham crackers too finely. Small chunks provide better texture than graham cracker dust.

Don’t overbake. Bread pudding should remain soft and custardy in the center.

Watch carefully when broiling. Marshmallows can go from golden to burnt very quickly.

🥡 Storage & Reheating

Refrigerator

Allow leftovers to cool, then cover or transfer them to an airtight container.

Refrigerate for up to 3–4 days.

Reheating

Individual portions can be reheated briefly in the microwave.

For better texture, warm the bread pudding in a 325°F (165°C) oven until heated through.

Make Ahead

You can assemble the bread and custard several hours ahead and refrigerate it before baking.

For the best texture, add the marshmallows and graham crackers during baking rather than during overnight storage.

Freezing

Bread pudding can be frozen, but the marshmallow topping may change texture after thawing.

For best results, freeze portions without additional fresh toppings and add new marshmallows when reheating.

❓ FAQs

What bread is best for bread pudding?

Brioche and challah are excellent because they’re rich but sturdy enough to absorb custard. French bread can also work.

Can I use fresh bread?

Yes, but drying it slightly first helps prevent an overly mushy pudding.

Why do you add the marshmallows later?

Marshmallows brown much faster than the bread pudding cooks. Adding them near the end keeps them gooey while allowing the tops to toast.

How do I know when bread pudding is done?

The edges should be set and the center should no longer contain liquid custard, although it should remain soft.

Can I use chocolate chips?

Yes. Chocolate chunks simply create larger melted pockets.

Can I prepare S’mores Bread Pudding ahead of time?

Yes. Assemble the bread and custard ahead, refrigerate, and bake when needed.

Should S’mores Bread Pudding be served warm?

It’s especially good warm because the chocolate and marshmallows remain soft and gooey.