Have you recently had a barbecue or cookout, made some s’mores and ended up with way too many leftovers? In my experience, that happens a lot. This recipe could even make use of those extra hot dog or hamburger buns. It always seems like there are always way more buns than there is meat. You can put all of these leftovers to use to make easy s’more bread pudding. Additionally, this recipe mainly includes ingredients you might already have in the house. The chocolate bars we had were from a barbecue we had with some of our friends awhile back. There are a lot of recipes for s’more bread pudding, but this one is very easy.
Easy S’more Bread Pudding
- 1/2 lb French bread or other white bread - like hot dog buns
- 1 3/4 cup milk
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 Tbsp Cocoa powder
- 1/2 T vanilla extract
- 1 tsp pure almond extract
- 3/4 tsp cinnamon
- dash of nutmeg and or cardamom
- cardamom is expensive and foreign, I just like it
- 3 large eggs I used 4 medium eggs, because that is what I had and I like the extra egg
- 3 1/2 Hershey's Chocolate bars
- 3 graham crackers
- 1 cup of marshmallows I used flat ones meant for s'mores
- Preheat the oven to 325 degrees F. The bread will need to be dry so it can absorb the sauce later and not completely fall apart. Either leave the bread out over night, or put it in the oven on a cookie sheet for about 5 minutes at the 325 degrees F.
- Break up the bread. Paula Deen says to cut up the bread in cubes. Cutting up the bread might keep you from smashing it with your fingers. I just ripped the bread apart with my fingers.
- Grease the dish, then place the bread in it. To grease a dish really well my mom would put a napkin in margarine and then wipe it around the pan. It creates a thicker layer than a spray, and I think it is healthier than butter.
- In a bowl, mix the sugars and cocoa powder. Add milk and whisk to combine.
- In another bowl, add vanilla extract, almond extract, cinnamon, and optional spices to beaten eggs. Pour egg mixture into the milk mixture and mix well. Break up the chocolate bars into small pieces however you see fit. I would suggest to a size smaller than the little rectangles
- of the chocolate bars.
- Pour the mix over the bread. Let it stand for 20 minutes while stirring occasionally. Once it has stood for 20 minutes insert the marshmallows in with all of the bread. Then slide graham crackers in along the sides of the dish. I put it in earlier and they started falling apart and falling in with everything else when I stirred it occasionally. Waiting till the last second should prevent this.
- Place it in the oven and let it cook for 1 hour or until set. If you want't, at this point you could take the pan out, turn the oven to broil, and place marshmallows on top. Put it back in the oven for 30 seconds or less to toast the marshmallows. A knife should be able to inserted and removed clean - except if inserted into a marshmallow, obviously. It can be served warm or cold, but who eats cold s'mores. Serve on graham crackers if you want and enjoy!
I first heard about chocolate bread pudding when my My mom told me about some she had in a restaurant in Florida. I made some, and it was delicious. Katie, stopped eating chocolate for a while due to a sensitivity to chocolate that Jack had. Many babies have a sensitivity to chocolate, and usually outgrow it. She wanted to test whether she could have chocolate on something extra delicious, just in case she is and she has to go back to no chocolate, and we think this dish might be it.
I based this recipe off of Paula Deen’s Chocolate Bread Pudding Recipe that I have made before. Her dish is calculated to serve 10-12 servings, but my wife and I don’t need that many – so I halved it. Accordingly, I used a 8″ by 8″ pan as opposed to her 13″ by 9″. A smaller size will keep you from going back for those seconds or thirds that you know you shouldn’t have. I like her recipe because it is relatively simple. However, I have made a few changes to make it even more basic.
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