Marshmallow Peanut Caramel and Chocolate Bread Pudding
What do you do when you are tasked to make the most delectable bread and butter pudding?
I don’t know about you but I took this as a challenge to do some experimenting with scrumptious, over-the-top but still delightfully tasty flavour pairings (any excuse to experiment and I’m there with bells on)!
After ideating on a few flavour ideas I landed on 3 varying flavour profiles all as rich as each other, being; a rocky-road influence combo, black forest inspired and a Jaffa guided taste.
I must say all combo’s were tasty, I’d happily eat any of them for dessert, however, the rocky-road influenced combo (Marshmallow Peanut Caramel and Chocolate Bread Pudding) was the stand out winner….A far cry from the traditional cinnamon and sultana recipe!
- 3 eggs
- 400ml milk
- 140ml cream
- 20g sugar
- 1 tsn vanilla essence
- 9 slices stale white bread (I used sourdough)
- 45g butter
- 30g dark (70%) chocolate chips
- 230g caramel top n’ fill
- 80g peanuts, finely chopped
- 40g mini marshmallows
- Vanilla ice-cream to serve
- Pre-heat the oven to 180c degrees and spray a 20cm x 20cm square cake tin with oil spray.
- Place 3 pieces of plastic wrap into the tin allowing for overlap, with pieces crossed each over to ensure full tin coverage.
- Whisk eggs, milk, sugar and essence in a bowl until combine.
- Spread the butter on both sides of all 9 bread slices.
- Decrust (if you wish I did but this is optional) the bread and trim 3 pieces to fit a layer snug in the base of the tin.
- Top with 10g of chocolate chips, 30g peanuts and 150g caramel.
- Use the back of a spoon to spread out the mix if it’s not evenly distributed.
- Trim a further 3 pieces of buttered bread to fit another layer snug on top of the caramel mix.
- Top with 10g of chocolate chips, 30g peanuts and 30g marshmallows.
- Trim the last 3 pieces of buttered bread to fit the last (3rd) layer snug on top of the marshmallow mix.
- Pour the milk mix evenly over the pudding and allow to sit and absorb for 1 hour.
- Place the pudding into the oven for 35 minutes or until all liquid has fully been absorbed and the top is golden and crispy.
- Allow the pudding to cool slightly until just warm.
- Cut the pudding into 6 even pieces, 1horizontal cut through the middle and 2 vertical cuts.
- Pull the plastic wrap to remove the pudding from the tin, being careful not to loose the puddings shape.
- Use a spatula to spoon the pudding slices into bowls.
- Top each piece evenly with remaining 10g chocolate chips, 80g caramel, 20g peanuts and 10g marshmallow’s.
- Serve with a generous scoop of vanilla ice-cream and enjoy.
NOTE: If the pudding starts to drop/slide in shape after step 13 place back in the oven for a further 5-10 minutes.
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