If you’re looking for an alternative dessert to surprise friends and family this season then look no further than this deliciously indulgent S’mores Bread and Butter Pudding recipe from Giovanna Ryan, who has utilized our brand new Square Bake Tray. 

Giovanna says: ‘As the nights draw in and the temperatures drop it’s the perfect time to indulge your cravings for completely outrageous baked puddings. This fits the bill perfectly with gooey marshmallow, rich dark chocolate and buttery brioche all baked under creamy custard. Use two-day-old brioche if you can and feel free to use shop bought custard if you’d rather not make your own, just loosen it with a little milk if it feels very thick’.


Brioche loaf, medium sliced
200g dark chocolate, roughly chopped
100g softened unsalted butter
150g mini marshmallows, or large ones roughly chopped
200ml whole milk
200ml double cream
4 egg yolks
50g caster sugar
3 tablespoons demerara sugar


Butter both sides of each brioche slice. Fill two slices with a handful of marshmallows and a sprinkling of dark chocolate and place in your square bake tin. Repeat with the remaining brioche, reserving 50g dark chocolate.

Gently heat the cream and milk in a saucepan until just about to boil. Whisk the egg yolks with the caster sugar until pale and thick and add the hot cream, whisking vigorously. Return to the pan and heat gently, stirring continuously until it’s thick enough to coat the back of a spoon. You don’t want it so think that it won’t soak into the bread.

Pour the custard over the brioche and leave to soak for at least 30 minutes.

Pre-heat the oven to 180C.

Sprinkle the demerara sugar over the top and bake in the oven for around 25 minutes or until the top is golden.

Whilst the pudding is baking, melt the butter in a bowl over a pan of barely simmering water. 

Remove the pudding from the oven and drizzle with the melted chocolate. Serve immediately.