smores bread and butter pudding

total time : 45 mins 

prep: 15 minutes 

cook: 30 minutes 

you guys, i cannot believe we are already into winter! where has this year gone?! i will not lie, i am pretty excited about christmas this year only due to the stodgy puddings and lots of cakes!! :) which is precisely why i am presenting this to you this is a pudding for two s’mores bread pudding. 

yes, you read that right. no big bath of bread pudding its just for the two of you. this is perfect on a nice romantic night, although you do not need to cozy up to a fire put for this, all you need is an oven, a fireplace and favourite movie, and you can call this an indoor campfire for two. how fun is that? 

this is also the perfect dessert recipe for the two of you to get your hands dirty in the kitchen together. while one of you is cubing the bread, another can be mixing the liquid ingredients. then you both can pile your own individual servings up high and top with as much ( or as little) marshmallows and chocolate as  you want.

whats better than s’mores bread pudding? personalised s’mores bread pudding? get the recipe below and enjoy :) 

Ingredients: 

4 cups loosely packed challah cubes ( bread ) 

1 1/4 cup milk 

1 large egg 

1 tbsp cocoa powder 

2/3 cup mini chocolate chips 

2/3 cup mini marshmallows 

1/2 tbsp unsalted butter

2 tbsp graham cracker crumbs, divided

Method: 

1. preheat oven to 18- degrees C 
2. cube bread into 1-inch square cubes and place into a large mixing bowl 
3. in a large measuring cup, whisk together milk, egg and cocoa powder
4. pour the liquid mixture on top of the bread, add the chocolate chips and marshmallows. gently stir and make sure all the bread is covered with liquid
5. using the room temperature butter, grease the inside of two 16 ounce oven safe ramekins. then add 1 tbsp of graham cracker crumbs to each of the ramekins;move the ramekins around to completely coat the inside with crumbs
6. evenly divide the bread pudding mixture amongst the ramekins and top with more chocolate chips and marshmallows, if desired. 
7. place the ramekins on a large baking sheet ( the sheet is to help catch any overflow) 
8. bake for 30 minutes, uncovered, on the middle rack of the oven. if your marshmallows start to turn to brown during the baking process, you can lightly cover with foil. 
9. let cool for 10-15 minutes before eating, be careful — the middle is still really hot!! 

note: for fun you can carefully use a kitchen torch and lightly toast the marshmallow on top for that campfire effect.