Recipe courtesy of Christine McCabe-Tentori

Rocky Road Bread Pudding With Marshmallow Sauce

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 16 servings
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1 loaf brioche, cut into large cubes

8 large egg yolks

8 large eggs

1 1/2 cups sugar

2 quart whole milk

1 stick unsalted butter, melted

2 tablespoons brandy

6 ounces bittersweet chocolate, melted

4 ounces bittersweet chocolate, chopped

1 pound marshmallows

2 ounces pecans, toasted


  1. Preheat oven to 350 degrees F.
  2. Butter an 8 by 8-inch baking pan.
  3. To make the bread pudding. Put the brioche in a large bowl. In a medium bowl, whisk egg, yolks, and sugar until combined. Add milk, butter, brandy, and melted chocolate and whisk until combined. Pour mixture over cut brioche and let rest for 5 minutes. Add chopped chocolate, 1/4 of the marshmallows, and toasted pecans and stir gently to mix. Pour into buttered pan and cover aluminum foil. Put in a large roasting pan and place in oven. Pour hot water into the pan until pan is 1/2 full. Bake for 30 minutes. Remove foil and bake 15 minutes more, or until an inserted toothpick or knife is removed clean.
  4. To make the marshmallow sauce. In a small pot, add 1/4 cup of water, bring to a boil, and add remaining marshmallows. Stir constantly until melted. To serve, cut a 1/2-inch square of bread pudding and garnish with some sauce. Serve immediately.

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