Rocky Road Bread Pudding With Marshmallow Sauce

Ingredients

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

Directions

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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.