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