Rocky Road Bread Pudding With Marshmallow Sauce

Ingredients

• 4 ounces bittersweet chocolate chopped
• 6 ounces bittersweet chocolate melted
• 2 tablespoons brandy 
• 1 loaf day-old brioche cut into large cubes
• 8 large egg yolks 
• 8 large eggs 
• 1 pound marshmallows 
• 2 ounces pecans toasted
• 1.5 cups sugar 
• 1 stick butter unsalted melted
• 2 quart milk whole

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• pot
• baking pan
• toothpicks
• roasting pan
• aluminum foil

Directions

1. Preheat oven to 350 degrees F.
2. Butter an 8 by 8-inch baking pan.
3. To make the bread pudding.
4. Put the brioche in a large bowl. In a medium bowl, whisk egg, yolks, and sugar until combined.
5. Add milk, butter, brandy, and melted chocolate and whisk until combined.
6. Pour mixture over cut brioche and let rest for 5 minutes.
7. Add chopped chocolate, 1/4 of the marshmallows, and toasted pecans and stir gently to mix.
8. Pour into buttered pan and cover aluminum foil. Put in a large roasting pan and place in oven.
9. Pour hot water into the pan until pan is 1/2 full.
10. Bake for 30 minutes.
11. Remove foil and bake 15 minutes more, or until an inserted toothpick or knife is removed clean.
12. 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.
13. Serve immediately.