National Rocky Road Day: Rocky Road Bread Pudding

Today is National Rocky Road Day and what could be more fun for such a "road' holiday than Rocky Road Bread Pudding? This recipe is adapted from Chef Mario Batali's Mario Tailgates NASCAR Style: The Essential Cookbook for NASCAR fans. Like most recipes I post, this one is very forgiving. Be sure and check out Mario's cookbook for more easy tailgating recipes. This Rocky Road Bread Pudding can be made ahead and heated up on your tailgate grill.

Rocky Road Bread Pudding

Butter or oil for skillet
3 cups whole milk
6 ounces  65-75% dark chocolate (organic fair-trade)
1/4 cup sweet butter
1/2 cup sugar
dash of salt
8 slices brioche (any white bread will work), cut into roughly 1-inch pieces
3 large eggs
6 ounces chocolate chips or dark chocolate, broken up
4 ounces pecans, coarsely chopped (original recipe called for walnuts, but you can also use pecans)
1 cup mini marshmallows (natural if you can get them)
1/2 cup raisins
1/4 cup bourbon  (you can also use brandy).. and this is optional, of course.


Preheat  oven to 350 degrees. Butter a 10-inch skillet, preferably cast iron. 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.

Put the pieces of bread in the skillet and pour on the milk mixture, making sure all the bread is covered. Let rest for five minutes. In a small bowl, beat the eggs and then stir them into the bread mixture to combine well.

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 within 1 inch of the top of the skillet. Carefully slide in the rack and bake for 40 minutes.

Meanwhile, in a large bowl, mix together the broken chocolate (or chocolate chips) walnuts, marshmallows and raisins. Add the bourbon,  and toss together. After the pudding has baked 40 minutes, spread the chocolate 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 minutes to 15 minutes more. Pudding should still be a bit wobbly. Serve warm, if possible, or cover the skillet in foil and store in the refrigerator for up to 24 hours.