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S'mores Bread Pudding

Warm S'mores Bread Pudding with soft custardy brioche, melted chocolate, toasted marshmallows, and crunchy graham crackers.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb brioche or challah preferably slightly stale, cut into 1-inch cubes
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chunks divided
  • 2 1/2 cups mini marshmallows
  • 6 graham cracker sheets roughly broken
  • 1 tablespoon softened butter for greasing

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Lightly grease a 9 × 13-inch baking dish with softened butter.
  3. Place the bread cubes in the prepared baking dish.
  4. Scatter most of the chocolate chunks throughout the bread, reserving approximately 1/3 cup for the topping.
  5. In a large bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, and salt.
  6. Slowly pour the custard mixture evenly over the bread.
  7. Gently press the bread into the custard and allow it to soak for 15–20 minutes.
  8. Bake uncovered for 30 minutes.
  9. Carefully remove the baking dish from the oven.
  10. Scatter the mini marshmallows, remaining chocolate chunks, and broken graham crackers over the top.
  11. Return to the oven and bake for another 10–15 minutes, until the custard is set and the marshmallows are lightly toasted.
  12. For additional browning, broil very briefly while watching constantly.
  13. Remove from the oven and rest for approximately 10 minutes.
  14. Serve warm.