Rocky Road Bread Pudding With Marshmallow Sauce Recipes

Steps:

• Heat oven to 350 F degrees.
• Butter a 2 quart baking dish.
• In dish, combine bread cubes, marshmallows, chocolate chips, and walnuts, and set aside.
• In a large bowl, stir together sugar and cocoa powder.
• Combine milk and eggs and gradually stir into the cocoa mixture.
• Pour milk mixture over bread in baking dish.
• Make sure all bread is moistened by pressing with back of large spoon.
• Bake for 45 minutes or until knife inserted near center comes out clean.
• Serve warm with whipped cream or ice cream.

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the marshmallows, walnuts and chocolate chips. Spoon the pudding into six to eight individual cups and top with more chocolate chips.

Steps:

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

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.