Hot Cocoa Brioche Bread Pudding Cups

If you want a cozy dessert that feels “winter-bakery fancy” without being complicated, make bread pudding in individual ramekins and flavor the custard with a hot cocoa packet. The cocoa adds instant chocolate depth and a subtle sweetness, and the toasted marshmallow topping gives you that s’mores vibe—no campfire required. These are great for date night, dinner parties, or a weekend treat you can reheat all week.

Yield

6 individual cups (ramekins)
(or one 8×8 pan)

Total Time

1 hour 10 minutes

• 15 minutes prep
• 35–40 minutes bake
• 15 minutes rest (for best texture)

Supplies Needed

• 6 ramekins (8–10 oz each) or an 8×8 baking dish
• Mixing bowl
• Whisk
• Measuring cups/spoons
• Baking sheet (for the ramekins)
• Optional: kitchen torch (for marshmallows)

Ingredients

• 6 cups brioche or challah, cut into 1-inch cubes (about 8–10 thick slices)
• 1 packet hot cocoa mix (use your Benevolent Bakery hot cocoa packet)
• 2 cups milk (whole milk preferred)
• 3 large eggs
• 1/3 cup brown sugar
• 2 tbsp melted butter (plus more to grease ramekins)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (optional)
• Pinch of salt
• 1/2 cup mini marshmallows (or marshmallow fluff)
• Optional add-ins: 1/3 cup chocolate chips, chopped toasted pecans, or dried cherries

Step-by-Step Instructions

1. Preheat + prep. Heat oven to 350°F (175°C). Grease ramekins with butter and set them on a baking sheet (easy to move in/out of the oven).
2. Dry the bread (quick trick). Spread bread cubes on a tray and toast in the oven for 6–8 minutes, just until slightly dry on the outside. This helps them soak up custard without turning mushy.
3. Mix the cocoa custard. In a bowl, whisk together milk, eggs, brown sugar, melted butter, vanilla, salt, cinnamon (optional), and the hot cocoa packet. Whisk until smooth and fully dissolved.
4. Soak the bread. Put bread cubes in a large bowl and pour the cocoa custard over the top. Toss gently and let sit 8–10 minutes, stirring once halfway through.
5. Fill and bake. Divide the soaked bread mixture evenly into ramekins. Bake 35–40 minutes, until the tops look set and the centers jiggle only slightly.
6. Add marshmallows + toast. Sprinkle mini marshmallows over each cup during the last 3–5 minutes of baking, just until puffy. For extra “toasted” flavor, use a kitchen torch for a few seconds after baking.
7. Rest, then serve. Let cool 10–15 minutes (the custard finishes setting). Serve warm as-is, or add whipped cream, a drizzle of chocolate sauce, or a scoop of vanilla ice cream.

Serving & Storage Tips

• Make-ahead: Bake, cool, cover, and refrigerate up to 3 days. Reheat at 300°F for ~10 minutes or microwave briefly.
• Cleaner texture: Brioche that’s slightly stale works best.
• Flavor twist: Add orange zest to the custard for a “chocolate-orange” vibe.