Rocky Road Bread Pudding With Marshmallow Sauce
- 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.
Recipe courtesy of Executive Pastry Chef Christine McCabe Tentori, Sugar - A Dessert Bar