The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
It’s fall y’all and my Chocolate S’mores Bread Pudding is a unique, seasonal spin on a classic dessert that has quickly become one of my favorites. Coming from someone who originally said, “nope, that’s a hard pass” to this extra decadent treat really says something about how good it actually is. My only regret is not trying this sooner.
What turned me away from this dessert at first was that I anticipated it becoming a heavy cream-drenched soggy mess. Honestly, it sounded like an epic waist of calories. Then I started looking into it and found that there are many ways to make bread pudding without large amounts of cream.
My favorite way of making bread pudding is with homemade chocolate custard and a loaf of Heinen’s brioche bread. Nothing beats homemade chocolate sauce and the brioche bread holds up really well to the custard and absorbs the sauce, becoming a little crunchy as it bakes. It’s even better when you add a little graham cracker dust and mini marshmallows as it bakes – a campfire twist that I just couldn’t resist. You most definitely need to try it this way, you won’t regret it!
For the Bread Pudding
- 2 cups heavy cream
- 1 cups water
- 1 ½ cups semi-sweet chocolate chips or dark chocolate chips
- 2 Tbsp. dark chocolate cocoa powder
- 1 tsp. vanilla extract
- ½ cup white sugar
- 1 loaf of Heinen’s brioche bread
- 4 eggs
For the Toppings
- 1 cup mini marshmallows
- ½ cup semi-sweet chocolate chips
- 1 cup graham crackers, crushed
- Preheat oven to 350˚F and grease a 9×13 baking dish.
- On the stovetop, add the heavy cream and water to a medium-size saucepan and heat it over medium-to-high heat until it comes to a low simmer.
- Add the cocoa powder and chocolate chips to the simmering cream and whisk until the chocolate is fully melted.
- Turn off the heat and let the chocolate mixture sit until it is just warm to the touch.
- Once cooled, add the eggs, sugar and vanilla extract and whisk until well incorporated.
- Set the sauce aside and cut the brioche loaf into bite size pieces (about 9 small pieces per slice.)
- Add the bread to the greased baking dish and pour the chocolate custard sauce over top. I like to reserve ½ cup of the chocolate sauce to drizzle over the bread pudding after it is done baking.
- Let the bread sit for 30 minutes to absorb all of the custard. It can sit as long as overnight if you prefer to prep a day in advance.
- When ready to bake, add the extra chocolate chips, mini marshmallows and crushed graham crackers to the top. Cover with tin foil and bake for 25 minutes. Uncover and bake for an additional 25 minutes to allow a crunch top to form.
- After it is done, remove it from the oven and serve warm with a dollop of vanilla ice cream on top.