S'mores Bread Pudding

S'mores Bread Pudding

This decadent s’mores bread pudding uses whole grain bread, almond milk and pure maple syrup for a unique spin on the classic dessert. Speckled with chunks of HERSHEY’S S’mores Baking Pieces, this 8-ingredient treat will quickly become a favorite.


SKILL LEVEL : Beginner PREP TIME : 25  Minutes


  • 4 heaping cups stale bread, cubed (sourdough, French, brioche or challah)
  • 2 cups milk or almond milk
  • 3 eggs
  • 1/2 cup pure maple syrup
  • 1/4 cup HERSHEY’S Cocoa
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 3/4 cup HERSHEY’S S'mores Baking Pieces, divided
  • 1/4 teaspoon salt


  • Grease an 8-inch square pan with cooking spray.
  • Spread bread cubes in prepared pan.
  • In a medium mixing bowl or blender, add milk, eggs, maple syrup, cocoa, vanilla, salt and cinnamon. Blend or mix until smooth. Stir in 1/2 cup Baking Pieces.
  • Pour mixture evenly over bread cubes. Use your fingers to press down any bread cubes sticking out so they absorb mixture. Top with remaining 1/4 cup Baking Pieces. Let sit for 15 minutes while you preheat oven to 350F.
  • Bake for 45 minutes to an hour (depending on how dry your bread is) or until the top is browned and center is set, but not too jiggly.
  • Let cool in pan on a wire rack. Top with ice cream, if desired, and serve warm. Makes 9 servings.
  • Baking Tips:
  • If the bread isn’t stale, toast it in the oven at 350F for 10-15 minutes. Brioche makes the best bread pudding!
  • Try letting the mixture sit overnight and bake the next day for the most custard-like texture.
  • For a more decadent bread pudding, use whole milk, a blend of milk and cream, or coconut milk for the liquid in place of almond milk.
  • To make this recipe have more of a “custardy” feel, add one to two additional large eggs.
  • For Mint Chocolate Bread Pudding, substitute HERSHEY’S Kitchens Mint Chocolate Chips.

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