Small-Batch S'mores Bread Pudding — Party of Two

Photo by: Julie Wampler ©2015 Julie Wampler (Table for Two)

Julie Wampler, 2015 Julie Wampler (Table for Two)

I cannot believe we’re already thinking about fall. Where has this year gone? I won’t lie, I’m pretty excited about all the fall recipes that are around the corner. Which is precisely why I’m presenting to you this s’mores bread pudding for two.

Yes, you read that right. No big batch of bread pudding for just the two of you. This is perfectly portioned for just two people. You won’t need to cozy up in front of a fire pit for this. All you need is an oven, a fireplace and your favorite 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, the other can be mixing the liquid ingredients. Then you can both pile your individual servings up high and top with as much (or as little) marshmallows and chocolate as you want.

What is better than s’mores bread pudding? Personalized s’mores bread pudding! Get the recipe below, then check out more small-batch recipes created for just two people.

Photo by: Julie Wampler ©2015 Julie Wampler (Table for Two)

Julie Wampler, 2015 Julie Wampler (Table for Two)

S’mores Bread Pudding for Two

Total Time: 45 min; Prep: 15 min; Cook: 30 min

Ingredients:

4 cups loosely packed challah cubes

1 1/4 cup milk

1 large egg

1 tablespoon cocoa powder

2/3 cup mini chocolate chips

2/3 cup mini marshmallows

1/2 tablespoon unsalted butter, room temperature

2 tablespoons graham cracker crumbs, divided

Directions:

Preheat oven to 375 degrees F.

Cut challah bread into 1-inch square cubes and place into a large mixing bowl.

In a large measuring cup, whisk together milk, egg and cocoa powder.

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 the liquid.

Using the room temperature butter, grease the insides of two 16-ounce ovensafe ramekins. Then add 1 tablespoon of graham cracker crumbs to each of the ramekins; move the ramekins around to completely coat the insides with crumbs.

Evenly divide the bread pudding mixture amongst the ramekins and top with more chocolate chips and marshmallows, if desired.

Place the ramekins on a large baking sheet. (The baking sheet is to help catch any overflow.)

Bake for 30 minutes, uncovered, on the middle rack in the oven. If your marshmallows start to turn too brown during the baking process, you can lightly cover with foil.

Let cool for 10 to 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 marshmallows on top even more for that campfire effect.

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