Rocky Road Bread Pudding:
- 1 loaf brioche, cut into large cubes
- 8 large egg yolks
- 8 large eggs
- 1 1/2 cups sugar
- 2 quart whole milk
- 1 stick unsalted butter, melted
- 2 tablespoons brandy
- 6 ounces bittersweet chocolate, melted
- 4 ounces bittersweet chocolate, chopped
- 1 pound marshmallows
- 2 ounces pecans, toasted
Preheat oven to 350 degrees F.
Butter an 8 by 8-inch baking pan.
To make the bread pudding. Put the brioche in a large bowl. In a medium bowl, whisk egg, yolks, and sugar until combined. Add milk, butter, brandy, and melted chocolate and whisk until combined. Pour mixture over cut brioche and let rest for 5 minutes. Add chopped chocolate, 1/4 of the marshmallows, and toasted pecans and stir gently to mix. Pour into buttered pan and cover aluminum foil. Put in a large roasting pan and place in oven. Pour hot water into the pan until pan is 1/2 full. Bake for 30 minutes. Remove foil and bake 15 minutes more, or until an inserted toothpick or knife is removed clean.
To make the marshmallow sauce. In a small pot, add 1/4 cup of water, bring to a boil, and add remaining marshmallows. Stir constantly until melted. To serve, cut a 1/2-inch square of bread pudding and garnish with some sauce. Serve immediately.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.