Recipe courtesy of Christine McCabe-Tentori
Rocky Road Bread Pudding With Marshmallow Sauce
- Level: Easy
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 551
- Total Fat
- 24
- Saturated Fat
- 11
- Carbohydrates
- 74
- Dietary Fiber
- 2
- Sugar
- 52
- Protein
- 13
- Cholesterol
- 228
- Sodium
- 232
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
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.