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Rocky road toast box

Raid the breadbin to create this show-stopping dessert. Filled with marshmallows, ice-cream and melted chocolate, this impressive toast box is a great way to use up any leftover loaves!

556 calories per serve

Allergens: Recipe may contain yeast, sulphites, lactose, groundnut and gluten.

More nutrition information >


8 Ingredients


  • 1 ⁄2 x 680g unsliced loaf white bread (see note) or a small loaf (such as Bakers Delight Small White Block Loaf)

  • 60g unsalted butter

  • 2 tbsp honey

  • Melted dark chocolate, to serve

  • Maraschino cherries, to serve

  • Chopped unsalted roasted peanuts, to serve

  • Large and mini marshmallows, to serve

  • Raspberry ripple ice-cream, to serve

4 Method Steps


  • Step 1

    Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper.

  • Step 2

    Cut crust off 1 end of the loaf. Reserve crust. Stand loaf upright, cut-side up. Use a small serrated knife to cut out the soft centre of loaf (don’t cut all the way through crust), leaving a 1cm border on the base and sides. Reserve the inside bread
    (1 ⁄2 x 680g unsliced loaf white bread (see note) or a small loaf (such as Bakers Delight Small White Block Loaf))
    . Cut crust off 1 side of loaf to create a ‘window’, leaving a 1cm border on all 3 sides. Cut reserved crust, inside bread and removed side crust into 2cm cubes.

  • Step 3

    Combine the butter
    (60g unsalted butter)
    and honey
    (2 tbsp honey)
    in a small saucepan over medium heat. Cook, stirring, for 1-2 minutes or until melted. Place the loaf upright on prepared tray. Add bread cubes. Place a piece of scrunched up foil inside loaf (this will help keep the shape while it bakes). Brush outside of loaf and bread cubes with butter mixture. Bake for 5 minutes. Remove foil and turn bread cubes. Bake for a further 5-10 minutes or until golden and toasted. Set aside for 5 minutes to cool slightly.

  • Step 4

    Stand loaf upright, cut-side up, on a serving plate. Fill with a few bread cubes. Drizzle over a little chocolate then sprinkle with some peanuts and marshmallows. Top with a scoop of ice-cream
    (Raspberry ripple ice-cream, to serve)
    . Repeat layering with bread cubes, chocolate
    (Melted dark chocolate, to serve)
    , peanuts
    (Chopped unsalted roasted peanuts, to serve)
    , marshmallows and
    (Large and mini marshmallows, to serve)
    ice-cream until filled. Scatter over cherries
    (Maraschino cherries, to serve)
    . Serve immediately.
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Recipe Notes

• Have half a loaf left over after a barbecue or party? This is a great way to use it up!
• If you don’t have quite enough bread to make the box, chop what you have, brush with butter mixture, bake, then layer in serving glasses with the toppings.

Image by Elisa Pietrantonio And Guy Bailey

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