Bread pudding is so foolproof. It also is the perfect dessert to make as a “small batch”. I made some mini ramekins that were a great single serving. I loved these flavors so I’m glad there wasn’t a big batch to sneak bites from. I also kicked it up a notch by using chocolate chunks. Chocolate chips would be fine but I loooove the big hunks. It is such a special touch to me.
Need a Valentine’s Day treat? Make this. Dinner isn’t necessary. Valentine’s Day is a day for chocolate. Done!
1 cup heavy cream/light cream/milk
1/2 tsp cinnamon
1 tsp vanilla extract
2 soft sub rolls cut into into cubes (or approx. 6 slices of French bread)
1 cup chocolate chunks
1 cup mini marshmallows
1/2 cup crumbled graham crackers (plus another few tbs for topping)
Preheat the oven to 350-degrees.
Whisk together cream, eggs, cinnamon, and vanilla.
Cut bread into 1″ cubes
Mix the bread into the wet mixture and toss to coat.
Add in marshmallows, chocolate chunks, and crumbled graham crackers and stir.
Spray ramekins or muffin tins, or a baking dish with non-stick spray and spoon into dishes.
Top with remaining graham cracker crumbles.
Bake 20 minutes. Broil another minute to brown the top.
Bread pudding is so adaptable. It lends itself to so many flavor combos. I had s’mores on the brain so I went with it. I’ve made black forest bread pudding a few times and love it. It uses pumpernickel bread (which has cocoa in it = dark color) and dark cherries.
I kind of let mine go a minute too long. Seriously. That decision to broil needs to be carefully watched. I had some “crunchy” parts. It was really good nonetheless. I loved the simplicity of this for a quick dessert.
bread pudding base + 1 tsp cocoa powder + strawberry slices + chocolate chips = chocolate dipped strawberry bread pudding
bread pudding base + 1 tsp cocoa powder + mini marshmallows = hot cocoa bread pudding
bread pudding base + banana + butterscotch/cinnamon chips = bananas foster bread pudding