Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • Preheat oven to 375 °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!