ROCKY ROAD BREAD PUDDING WITH MARSHMALLO SAUCE
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- loaf brioche, cut into large cubes
- large egg yolks
- large eggs
- 1 1/2 c
- 2 qt
- whole milk
- stick unsalted butter, melted
- 2 Tbsp
- 6 oz
- bittersweet chcolate, melted
- 4 oz
- bittersweet chocolate, chopped
- 1 lb
- 2 oz
- pecans, toasted
1Preheat oven to 350 degrees.
2Butter an 8 by 8 inch baking pan.
3Put the brioche in a large bowl.
4In a medium bowl, whisk egg, yolks and sugar until combined. Add milk, butter, brandy and melted chocolate and whisk until combined.
5Pour mixture over cut brioche and let rest for 5 minutes.
6Add chopped chocolate, 1/4 of the marshmallows and toasted pecans. Stir gently to mix. Pour into buttered pan and cover aluminum foil
7Put in a large roasting pan and place in over. Pour hot water into the pan until the pan is 1/2 full. Bake for 30 minutes.
8Remove foil and bake 15 minutes more, or until an inserted toothpick is removed clean.
9To make marshmallow sauce. In a small pot add 1/2 cup of water, bring to a boil and add remaining marshmallows. Stir constantly until melted.
10To serve, cut a 1/2 inch square of bread pudding and garnish with some sauce. Serve immediately.