Name: Rocky Road Bread Pudding With Marshmallow Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 16 servings
Cuisine: american
Ingredients: 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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Christine McCabe Tentori, Sugar - A Dessert Bar, Chicago, IL

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Rocky Road Bread Pudding With Marshmallow Sauce

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