RockyRoad Bread Pudding
Serves8
CookingGrease for Greasing Pan
3Cups Whole Milk
6Ounces Bittersweet Chocolate
Cup ( Stick) Butter
Cup Sugar
PinchSalt
8Slices White Bread, Cut Into Roughly 1-Inch Pieces
3Large Eggs
6Ounces Chocolate Chips
4Ounces Walnuts, Coarsely Chopped
1Cup Mini Marshmallows
Cup Raisins
Cup Bourbon (Optional)
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Preheat the oven to 350F. Grease a 10-inch skillet, preferably cast iron. Learn all about seasoning your cast iron skillet in this guide.
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In a small saucepan over low heat combine the milk, chocolate, butter, sugar, and salt. Heat, stirring continuously, until the butter and chocolate are just melted.
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Put the pieces of bread in the skillet and pour on the milk mixture, making sure all the bread is covered. Let rest for 5 minutes.
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In a small bowl, beat the eggs and then stir them into the bread mixture to combine well.
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Put the skillet in a large roasting pan and place on the center rack of the oven, then pour hot water into the roasting pan to within 1 inch of the top of the skillet.
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Carefully slide in the rack and bake for 40 minutes.
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Meanwhile, in a large bowl, mix together the chocolate chips, walnuts, marshmallows, and raisins. Add the bourbon, if desired, and toss together.
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After the pudding has baked 40 minutes, spread the chocolate chip mixture evenly over the top. Continue baking until a toothpick inserted in the center of the pudding comes out clean or with a few specks attached, 10 to 15 minutes more. The pudding should still be a bit wobbly.
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Serve warm, if possible, or cover the skillet in foil and store in the refrigerator for up to 24 hours.Recipe Credit: Mario Tailgates NASCAR Style

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