Summer may be the time for camp fires, but fall is the time for bonfires. And where there are bonfires, there must be s’mores.
I confess, I do not particularly care for s’mores. I appreciate marshmallows, chocolate and graham crackers in their own rights, but the three of them together are just too much for my tastes.
Because I do not care for regular s’mores, and because I did not build a bonfire this afternoon, I did the next best thing and made s’mores bread pudding. I clipped this recipe from a Better Homes and Gardens magazine over a year ago, but I never got around to enjoying it before today.
I used Ciabatta bread, but the original recipe called for hotdog buns. If the rain from tropical storm Lee washed out your Labor Day cookout, as it did for many in my neck of the woods, you now know what to do with all those leftover hotdog buns.
The dish itself was just as I had hoped, with perfect amounts of marshmallow, chocolate and graham cracker working together to provide the right amount of flavor. Somewhat surprisingly, the taste of cinnamon really came through despite only the small 1/4 teaspoon that was added.
When I set out to write this post, I knew I wanted to leave you with some links to other great s’mores recipe ideas like s’mores cheesecake. As I searched for s’mores recipes, I found this to be a recently popular combination…it showed up as the most recent posts in the form of s’mores pie and s’mores bites on two blogs I read. Aren’t coincidences the nicest things?
S'mores Bread Pudding
- 6 heaping cups of day old bread cut into one-inch chunks
- 3 eggs
- 1 - 14 ounce can sweetened condensed milk
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- 1 cup mini-marshmallows, divided into 1 - 1/2 cup and 2 - 1/4 cup portions
- 3/4 cup chocolate chips, divided into 1- 1/2 cup and 1 - 1/4 cup portions
- 6 graham cracker squares (3 full crackers), broken into small pieces
- 2 tablespoons heavy cream
- Place chunks of bread on a baking sheet and toast at 325 degrees for approximately five minutes until crisp.
- Beat eggs in a medium bowl.
- Add the condensed milk, milk, vanilla, and cinnamon to the eggs and stir until combined.
- Place the toasted bread chunks into a greased 8 x 8 baking pan.
- Sprinkle 1/2 cup of the marshmallows and 1/2 cup of the chocolate chips over the bread.
- Pour the egg and milk mixture over the bread, marshmallows and chocolate chips. Allow to sit for five minutes.
- Sprinkle the top of the bread pudding with the graham crackers pieces.
- Bake at 325 degrees for 30 minutes.
- Sprinkle the top of the bread pudding with 1/4 cup of the marshmallows and bake an additional five minutes.
- While the bread pudding bakes, melt the remaining 1/4 cup of marshmallows, remaining 1/4 cup of chocolate chips and heavy cream in a saucepan over low heat.
- Remove the fully baked bread pudding from the oven and drizzle the melted topping over the bread pudding.
I used Ciabatta bread for this recipe.