Chocolate S’more Bread Pudding

(from kylerhea’s recipe box)

“Any leftover bread will work in this recipe, but if you want to take it right over the top, you have to follow my instructions to the very end. It’s the rich chocolate chips, and warm caramel with vanilla bean ice cream on the side that will make you say, “Now that’s what I’m talking about.”"

Source: Chef Jeff Cooks book

Serves 6 people

Categories: DESSERTS, baked goods, chocolate, elyssa


  • 3 large eggs
  • 4 cups of milk
  • 1 cup of sugar
  • 1/2 cup of chopped pecans
  • 1 cup of small marshmallows
  • 1/2 cup of small bittersweet chocolate chips
  • 1-1/2 tsp ground cinnamon
  • 3/4 tsp freshly grated nutmeg
  • 1 tsp pure vanilla extract
  • 1 tsp molasses
  • 1/8 tsp salt
  • 3 Tbs unsalted butter, melted
  • 1o slices pecan, raisin bread
  • Vanilla bean ice cream


  1. Whisk the eggs in a large bowl. Add all the other ingredients except the bread and ice cream and stir to combine.

  2. Cut the bread into small cubes and fold the bread into the egg mixture. Let stand for 1 hr, making sure the bread is immersed in the liquid.

  3. Preheat the oven to 350 degrees.

  4. Scrape the bread mixture into a 13″×9″ baking dish. Bake until the center is set, about 30 minutes. Serve warm with a scoop of vanilla ice cream.

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