This 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, mini marshmallows, and candied walnuts to create a rocky road-themed bread pudding that’s easy to make and hard to stop eating!
If you’ve been following the blog for any length of time, you know how much I love bread pudding. It’s such an easy dessert to make, and it has a wonderful, rich texture with all that delicious custard baked into the bread. It’s also easy to get creative with it, and I definitely do. I love to make variations like apple pecan bread pudding, banana nut bread pudding, peppermint bread pudding, and a lot more. It’s a dessert that’s perfect for both family dinners and parties, especially when you can whip up so many variations.
My latest addition is this rocky road bread pudding. It combines two of my favorite loves into one amazing bread pudding that has tons of flavor and texture in every bite. And bonus: it’s easier to make than you might think!
Why You’ll Love This Recipe
- Simple Ingredients: All you need is stale bread, chocolate chips, some pudding, and a few other basic ingredients found at any grocery store.
- Easy: The candied walnuts are just coated and baked, and bread pudding itself is exceedingly easy to make.
- So Rich: The luxurious custard-soaked bread pudding combined with sweet and savory nuts and caramel sauce makes a super-rich dessert.
- Perfect for Any Occasion: This bread pudding is easy enough for weeknight dinners and fancy enough for special occasions.
Ingredients
Bread Pudding
- Challah Bread: I like using challah bread because it has a substantial texture but still readily soaks up the custard mixture.
- Eggs and Butterscotch Instant Pudding: A mix of eggs and butterscotch instant pudding creates a rich, flavorful shortcut custard for the bread pudding.
- Mini Chocolate Chips, Mini Marshmallows, and Candied Walnuts: These add the classic flavor and texture of rocky road to the bread pudding.
- Marshmallow Cream: I spread marshmallow cream over the top of the bread pudding and give it a once-over with a food torch to create a caramelized flavor and a nice presentation.
- Caramel Sauce: Caramel sauce, drizzled over the top of the bread pudding, finishes off the flavor profile with sweet, delicious flavor.
Candied Walnuts
- Maple Syrup: Real maple syrup gives the candied walnuts a sticky exterior along with sweetness.
- Brown Sugar: Brown sugar adds a little extra sweetness.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Bread: I prefer challah bread, but brioche, Texas toast, or any thickly sliced bread will work.
- Pudding: I use butterscotch pudding, but you could go with chocolate for even more chocolaty flavor.
- Candied Nuts: Walnuts, pecans, or almonds all work well.
Instructions
Candied Walnuts
- Toast the walnuts in a pan over medium heat, stirring frequently.
- Mix the sugar, salt, and maple syrup in a small bowl and pour the mixture into the pan.
- Cook on medium-low until the liquid starts to crystallize and gets absorbed by the nuts.
- Transfer the nuts to a baking sheet lined with parchment paper and let them cool.
Bread Pudding
- Whisk the milk, eggs, pudding, and cinnamon in a large bowl. Then, add the bread cubes and stir to coat.
- Stir in mini marshmallows, chocolate chips, and half the walnuts. Then, place the mixture in a prepared 7×11 or 3-quart baking dish.
- Cover with foil and bake for an hour. Then, remove the foil and bake for another 15 minutes.
- Remove the bread pudding from the oven and let it sit for 30 minutes to set up.
- Cover the pudding with marshmallow fluff. Then, use a kitchen torch to toast it. Top with the rest of the nuts and drizzle with caramel sauce.
Hint
I used a deep 7 x 11 baking dish. If you use a 9 x 13 baking dish, check the bread pudding for doneness starting at around 45 minutes.
Storage
Refrigerate leftovers for up to 3 days in an airtight container. For longer storage, freeze for up to 2 months in an airtight, freezer-safe container.
Defrost overnight in the refrigerator. Then, microwave individual portions at 30-second intervals until heated through.
Pairing Suggestions
This rich, custardy bread pudding is the perfect dessert after a delicious meal like meatloaf, parmesan crusted lemon chicken strips, or grilled chicken tacos.
Tips
- 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.
Frequently Asked Questions
Brioche, challah, sourdough, or French bread are the best choices for bread pudding. These breads hold their shape well when soaked in custard and have a wonderful texture.
Bread pudding temperature is a matter of personal preference. While it’s most often served warm, many people enjoy it at room temperature or even cold.
Bread pudding is usually dry because the bread wasn’t given enough time to fully absorb the custard or because it’s been overbaked. The bread should have at least 10 minutes to soak up the custard, and it should be removed at the specified time in the recipe.
Try This Rocky Road Bread Pudding
With its classic custard texture and the chocolaty, sweet, and crunchy flavors of rocky road, this delicious rocky road bread pudding is a variation that will have everyone asking for more. The flavors are amazing, and it’s so much easier to make than you might think. You can’t beat that combination! Give this a try, and I know you’ll fall in love with it.
More Delicious Bread Pudding Recipes You’ll Enjoy
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Rocky Road Bread Pudding
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.
Nutrition
