S’mores Bread Pudding

By Sweet July

S’mores without a campfire? Sign us up! We’ve tweaked this camping treat into a decadent bread pudding that you can make in your own kitchen.

Serves: 12

Graham crackers, melted chocolate and gooey marshmallows: the trio that reminds you of those nights around a campfire.

But sometimes, an open flame to make this treat isn’t feasible. Cue this s’mores bread pudding. Broiling the marshmallow on top at the last minute gives you a perfect toasty char—you won’t miss the fire!

Ingredients

- BREAD PUDDING
  1 1/2 cups dairy-free heavy cream
  1 cup extra creamy oat milk
  4 large eggs
  1/2 cup packed brown sugar
  1 tsp vanilla extract
  1/2 tsp sea salt
  340 g croissants (about 5-6 large croissants)
  1/4 cup graham cracker, broken into bite-size pieces
  1/2 cup semi-sweet chocolate bar, broken into bite-size pieces
  6 large marshmallows, split in half lengthwise

- FOR SERVING
  Dairy-free Vanilla Bean Ice Cream
  Graham Cracker Crumbs
  Chocolate Sauce

Instructions

step 1

Preheat the oven to 350°.

step 2

In a large bowl, whisk together the cream, milk, eggs, brown sugar, vanilla and salt. In a separate bowl, tear the croissants into small, bite-size pieces. Add the croissant pieces to the custard mixture and stir until well combined. Fold in the graham cracker pieces and chocolate. Let the mixture soak for 5-10 minutes stirring occasionally.

step 3

Prepare a 12-well muffin pan by spraying each well with a neutral oil cooking spray. Add a strip of parchment paper to each well, allowing the strip to hang out on each side. Divide the bread pudding mixture evenly.

step 4

Bake for 25 minutes, or until a thermometer registers an internal temperature of 160/170°. Remove the pan from the oven and turn on the broiler.

step 5

Carefully place a marshmallow half atop each bread pudding. Place the pan back in the oven and allow the tops to brown for minutes. Keep a close eye on it! Remove the pan from the oven and allow the bread puddings to set for 10 minutes before serving.