Heavenly Hash Bread Pudding |
|
 |
Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 12 |
|
Found in Redbook magazine, by David Guas - all I can say about this is *drool* Ingredients:
1 cup pecan halves |
1 lb brioche bread or 1 lb challah, crust removed, cut into 1-inch cubes |
3 cups whole milk |
2 cups heavy cream |
3/4 cup granulated sugar |
2 teaspoons vanilla extract |
8 ounces bittersweet chocolate, chopped |
1/2 teaspoon kosher salt |
4 large whole eggs |
2 large egg yolks |
1 1/3 cups mini marshmallows |
2 cups half-and-half |
1/3 cup granulated sugar |
12 large egg yolks |
2 teaspoons vanilla extract |
1/2 teaspoon freshly grated nutmeg |
1/4 cup brandy |
Directions:
1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with cooking spray. Toast pecans on a baking sheet 8 to 10 minutes; cool, then coarsely chop. Bake bread cubes in a roasting pan 15 minutes, tossing twice, until cubes are firm and lightly toasted; transfer bread to prepared baking dish. Turn off oven.
2. Bring milk, cream, and sugar to a boil in a 3-quart saucepan; add vanilla, chocolate, and salt. Remove from heat; let stand 5 minutes. Whisk until chocolate is melted and mixture is smooth.
3. Whisk eggs and yolks in a large bowl; gradually pour hot chocolate mixture into eggs, whisking until blended. Pour over bread cubes in baking dish; toss until coated. Let stand on counter 45 minutes, until most of chocolate mixture is absorbed. Heat oven to 350 degrees F. Fill a kettle with water and boil.
4. Put 1 cup marshmallows and 3/4 cup pecans into soaked bread with a fork. Place baking dish in a roasting pan; fill pan with enough hot water to come halfway up sides of baking dish. Bake 50 minutes. Scatter remaining 1/3 cup marshmallows and 1/4 cup pecans over top of pudding; bake 10 minutes longer. Cool baking dish on a rack until warm. Serve with Brandy Milk Punch Anglaise:.
5. Bring half-and-half and sugar to a boil in a 2-quart saucepan; remove from heat.
6. 2. In a medium bowl, whisk yolks, vanilla, and nutmeg. Slowly pour hot half-and-half mixture into yolk mixture, whisking until incorporated.
7. 3. Return mixture to saucepan and place over low heat. Cook, stirring constantly with a rubber spatula, until mixture thickens to consistency of thick heavy cream, about 4 to 6 minutes. Remove from heat; stir in brandy. Strain through a fine-mesh sieve into a 4-cup glass measure. Cover and refrigerate until cold. (Can be made up to 3 days ahead and refrigerated.).
|
|