Marshmallow Choc Bread Pudding (Fake S’mores)

Hearty rye bread soaked in a rich chocolate protein custard creates the foundation for this Marshmallow Choc Bread Pudding, a high-protein take on classic campfire s'mores. Each bite balances the denseness of the bread with a smooth, velvety yogurt and cocoa filling, while the whipped meringue topping caramelizes in the oven to provide a light, toasted contrast.

As the skillet bakes, the kitchen fills with the scent of warm cocoa and toasted sugar. You can adjust the timing to pull it from the heat early for a molten, lava-cake center, or let it firm up for a more traditional pudding texture. It is a thoughtful way to satisfy a craving for something sweet and gooey while keeping the macronutrients balanced.

This is an ideal choice for a weekend breakfast treat or a post-workout dessert when you want something substantial. Whether you scoop it straight from the pan or portion it out, the combination of chewy bread and fluffy marshmallow meringue offers a satisfying play on textures that turns simple ingredients into a cozy meal.

Read Full Story

If you love the comfort of a warm bread pudding, you might want to experiment with a boost of nutrition in your next batch by trying our protein-packed banana and chocolate version. For those mornings when you prefer a brighter flavor profile, our fruity blueberry and pineapple pudding offers a refreshing, lighter alternative to decadent chocolate desserts.

Key Ingredients

Whole rye bread: Provides a sturdy, chewy base that supports the chocolate custard layers.
Soy protein powder: Used in salted caramel and chocolate flavors to thicken the batter and boost protein content.
Cacao powder: Delivers the rich, unsweetened chocolate foundation for the pudding base.
Chocolate chips: Creates pockets of melted chocolate within the layers for a s'mores-inspired experience.
Yogurt: Forms a creamy filling element that adds moisture to the bread pudding layers.
Egg whites: Whipped with sweetener to create the fluffy, toasted marshmallow-style meringue topping.
Erythritol: Acts as the primary sweetener for the meringue topping and custard base.
Soy milk: Serves as the liquid base to hydrate the bread and bind the pudding together.

Comforting Bakes and Bread-Based Treats

Looking for a snack that hits the spot? This rich double chocolate banana bread is the perfect companion to your afternoon coffee.
If you want to prep your dessert ahead of time, this tiramisu-inspired overnight pudding builds deep, coffee-soaked flavors while you sleep.
For a zesty spin on the classic custard bake, try this bright lemon and blueberry bread pudding that balances sweet fruit with a citrus finish.

Marshmallow Choc Bread Pudding (Fake S’mores)

Comments: . . . Likes: . . .

Ingredients For The Base

– 1 slice of organic whole rye bread @mestemacher_thelifestylebakery(Or other bread) (using soft bread will be more like a soft cake but rye bread like this will have more texture and chewier)– 1 egg– 15g salted caramel soy protein @myvegan– 10g unflavoured soy protein (or more flavoured protein for a sweeter version) @myvegan– 7g unsweetened cacao powder– 90g soy milk

Ingredients For The Fillings

– 5g chocolate chips– 80g yogurt @tamarvalleydairy– 10g chocolate smooth protein @myvegan– Sugar free Chocolate syrup

Ingredients For The Marshmallow (Meringue)

– 2 egg whites– 6g Lemon juice/ vinegar (optional)– 8-15g erythritol (or sugar)– 1.5g baking powder/ cream of tartar/ corn starch

Method (My Version)

1. Preheat the oven to 1902. Mix ingredients for the base (instead of the bread)3. Mix ingredients for the fillings4. Place half of the bread into the skillet/ baking tray5. Add around 1/5 of the base ingredients around and onto the bread (Just enough for covering the bread)6. Add fillings on top of the bread7. Place the other half bread on top8. Pour the remaining base batter (make sure it can cover everything)9. Bake for 20 mins (probably too long so my cake wasn’t a lava cake…)10. Meanwhile, Whisk egg whites, lemon juice and baking powder in a clean bowl11. Add sweetener add whisk until peak form12. Spread them onto the ‘cake’ after 20 mins13. Bake for another 5 mins (upper: 220, lower 160)

An Altered Version (Lava Cake)

1. The same as the first 8 steps above2. Bake for 13-15 mins depending on your oven3. Whisk egg white like above mentioned4. Bake for another 2-3 mins with only the upper rack at 230/ until golden

Source : www.instagram.com

Fooooods Team curates recipe inspiration from food creators worldwide, focusing on flavor discovery, visual appeal, and accessible home cooking ideas. More about our editorial process →