Rocky Road Bread Pudding
This deliciously sweet rocky road bread pudding is the best of two delicious worlds rolled up into one dessert. The rich, eggy texture of bread pudding is combined with the sweet flavors of chocolate chips, butterscotch pudding, marshmallow cream, and candied walnuts to create a rocky road-themed bread pudding.
Servings: 12 Servings
Calories: 534kcal
Ingredients
Candied Walnuts
- 2 cups walnuts
- ¼ cup 100% maple syrup
- 2 tablespoons brown sugar
- ¼ teaspoon sea salt
Bread Pudding
- 4 cups whole milk
- 4 large eggs
- ½ teaspoon cinnamon
- 24 ounce Challah bread, 1 ½ loaves, cut into 1 inch squares
- 1 ounce box butterscotch instant pudding, zero sugar
- 1 cup mini chocolate chips
- 1 cup mini marshmallows
Topping
- Ghirardelli Premium Caramel Sauce
- 7 ounce Jet-Puffed marshmallow cream
Instructions
- Preheat the oven to 350° and spray a 7 x 11 or 3-quart baking dish with non-stick spray. Set aside.
Candied Walnuts
- Line a baking sheet with parchment paper, set aside.
- Toast walnuts in a pan over medium low heat for 5 minutes, stirring frequently.
- In a small bowl, mix maple syrup, brown sugar, and salt together.
- Pour syrup mixture into pan and stir to coat walnuts.
- Cook over medium low heat until all of the liquid starts to crystalize and is absorbed.
- Remove from heat, pour onto the prepared baking sheet, separate nuts so they do not stick together and let cool.
Bread Pudding
- In a large bowl, whisk milk, eggs, instant pudding, and cinnamon together.
- Add bread cubes into egg mixture, stir to coat.
- Stir mini marshmallows, mini chocolate chips, and ½ the walnuts into the mixture.
- Place bread into the prepared baking dish.
- Cover with foil and bake for 60 minutes then remove foil and bake for an additional 15 minutes.
- Remove bread pudding from the oven. Let sit for 30 minutes and spread marshmallow fluff over bread pudding. Using a kitchen torch, toast the marshmallow fluff to desired char.
- (I used a deep 7 x 11 baking dish. If you use a 9×13 baking dish, the time will need to be adjusted. Start checking at about 45 minutes).
Topping
- Drizzle caramel sauce over the toasted marshmallow topping. Sprinkle the remaining candied walnuts on top.
Notes
- Let your cubed bread sit uncovered for a couple of hours for a better texture.
- Whisk the pudding and egg mixture vigorously until thick for the best results.
- Be sure to keep your candied walnuts separated while they dry so they don't stick together.
- For the richest bread pudding, I recommend using whole milk.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 534kcal | Carbohydrates: 70g | Protein: 14g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 346mg | Potassium: 312mg | Fiber: 3g | Sugar: 35g | Vitamin A: 368IU | Calcium: 208mg | Iron: 3mg