Rocky Road Bread Pudding

Indulge in decadent Rocky Road Bread Pudding—rich chocolate, marshmallows, crunchy nuts, and fudge baked into a warm, gooey dessert favorite!

Why You’ll Love This Recipe

This dessert is rich, gooey, chocolatey, and filled with contrasting textures: from soft custard-soaked bread to gooey marshmallows and crunchy nuts. It’s easy to make with simple ingredients, perfect for using up day-old bread, and sure to please a crowd. Whether you serve it warm with ice cream or on its own, this is a comfort dessert that tastes like a hug.

Ingredients

• 6 cups day-old French bread, cubed
• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup mini marshmallows
• 1/2 cup chopped walnuts or pecans
• Pinch of salt
• Optional: additional marshmallows and chocolate chips for topping

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, whisk together milk, heavy cream, eggs, sugars, cocoa powder, vanilla, and salt until smooth.
3. Add the bread cubes and stir gently to coat. Let soak for 10–15 minutes so the bread absorbs the custard.
4. Fold in chocolate chips, marshmallows, and chopped nuts.
5. Pour the mixture into the prepared baking dish. Top with extra marshmallows and chocolate chips if desired.
6. Bake for 45–50 minutes or until the pudding is set and the top is slightly crisp.
7. Let cool slightly before serving warm, optionally with a drizzle of chocolate sauce or a scoop of vanilla ice cream.

Servings And Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Calories per serving: Approximately 420 kcal

Variations

• Nut-Free Option: Omit the nuts entirely or replace with crushed graham crackers for extra texture.
• Different Chocolate: Use dark chocolate chunks or white chocolate chips for a different flavor profile.
• Boozy Twist: Add a splash of bourbon or coffee liqueur to the custard mixture.
• Fruit Mix-In: Add dried cherries or sliced bananas for a fruity contrast.
• Vegan Version: Use plant-based milk, cream, chocolate, and egg substitute to make a dairy-free version.

Storage/Reheating

Storage:
Store leftovers covered in the refrigerator for up to 4 days.

Reheating:
Reheat individual portions in the microwave for 30–60 seconds. For oven reheating, cover with foil and warm at 325°F (160°C) for 10–15 minutes.

FAQs

What Type Of Bread Is Best For Bread Pudding?

Day-old French bread or brioche works best because it soaks up the custard without becoming mushy.

Can I Use Marshmallow Fluff Instead Of Mini Marshmallows?

It’s not recommended, as fluff may dissolve into the pudding rather than create gooey pockets.

Can I Make This Ahead Of Time?

Yes, assemble it ahead and refrigerate overnight. Bake it the next day as directed.

How Do I Know When It’s Done Baking?

The center should be set and not jiggly, and a knife inserted should come out mostly clean.

Can I Freeze Rocky Road Bread Pudding?

Yes, wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating.

What Can I Use Instead Of Cocoa Powder?

Melted chocolate (about 4 oz) can replace cocoa powder, but adjust the sugar accordingly.

Is This Recipe Too Sweet?

It’s rich but balanced. You can reduce the sugar slightly if desired.

What Ice Cream Flavor Pairs Best With It?

Vanilla, chocolate, or coffee ice cream complement the flavors well.

Can I Add Peanut Butter?

Yes, swirl in a few tablespoons of peanut butter for a nutty twist.

Do I Need To Toast The Nuts First?

Toasting adds flavor but is optional if you’re short on time.

Conclusion

Rocky Road Bread Pudding is the ultimate comfort dessert, packed with rich chocolate flavor, gooey marshmallows, and crunchy nuts. It’s easy to make, incredibly satisfying, and ideal for any special occasion or sweet craving. Serve it warm, top it off with ice cream, and enjoy every decadent bite.

Craving More Chocolatey Desserts?

If this Rocky Road Bread Pudding made your sweet tooth sing, we’ve got more indulgent ideas for your dessert cravings! For something equally gooey and decadent, don’t miss our Gooey Nutella Cookie Pie or the ultra-rich Fudgy Cosmic Brownies. Prefer a fruity twist? Try the Blueberry Cream Cheese Crumb Bars. Fans of layered treats will love our Samoa Cheesecake, and for crunchy fun, check out these Cinnamon Sugar Air Fryer Banana Chips. If you’re craving something comforting yet lighter, the Blueberry Cottage Cheese Breakfast Bake is a perfect balance!

Rocky Road Bread Pudding

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• Author: Chef Clara
• Total Time: 1 hour 5 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

A decadent dessert twist on the campfire classic, this Rocky Road Bread Pudding features soft, chocolate-soaked bread layered with gooey marshmallows, crunchy nuts, and rich chocolate chips—all baked to comforting perfection.

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Ingredients

Scale 1x2x3x

• 6 cups day-old French bread, cubed
• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup mini marshmallows
• 1/2 cup chopped walnuts or pecans
• Pinch of salt
• Optional: additional marshmallows and chocolate chips for topping

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Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, whisk together milk, heavy cream, eggs, sugars, cocoa powder, vanilla, and salt until smooth.
3. Add the bread cubes and stir gently to coat. Let soak for 10–15 minutes so the bread absorbs the custard.
4. Fold in chocolate chips, marshmallows, and chopped nuts.
5. Pour the mixture into the prepared baking dish. Top with extra marshmallows and chocolate chips if desired.
6. Bake for 45–50 minutes or until the pudding is set and the top is slightly crisp.
7. Let cool slightly before serving warm, optionally with a drizzle of chocolate sauce or a scoop of vanilla ice cream.

Notes

• Use stale or day-old bread for better texture and absorption.
• Customize with your favorite nuts or add a splash of liqueur for depth.
• Serve warm for the best gooey texture, or chill for a firmer slice.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 420 kcal
• Sugar: 28g
• Sodium: 160mg
• Fat: 24g
• Saturated Fat: 13g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 105mg