This recipe also came from the same magazine as the Harvest soup. This was a weekend of trying foods I normally don't like but was intrigued by high quality recipes. Again, this is not mine so I will give you the ingredients and my instructions. If you know the source, please let me know as I want to give credit where due.
It turned out really well and was excellent served warm with vanilla ice cream.
Rocky Road Bread Pudding
1 cup salted nuts (I used a blend of cashews, almonds, macadamia nuts)
1 lb. brioche or challah with crusts removed (I could find neither so I used 1lb. croissants) cut/torn into one inch cubes
3 cups whole milk
2 cups heavy cream
¾ cups sugar
2 tsp vanilla extract (or 1 vanilla bean)
8 oz bittersweet or semi-sweet chocolate chopped
½ tsp kosher salt
4 large eggs + 2 egg yolks
1 1/3 cups mini marshmallows
(You can toast bread and nuts if you wish. I opted not to.)
*Grease a 13x9 inch baking dish. Seriously...need to grease your dish. This stuff sticks.
*Coarsely chop nuts.
*Bring milk, cream, and sugar to a boil. Add vanilla, chocolate, and salt. Remove from heat and let stand for 5 minutes. Whisk until smooth.
*Whisk eggs and yolks in a large bowl. Gradually (don't curdle your eggs) pour hot chocolate mixture into eggs whisking until blended. Pour over bread cubes in baking dish making sure all are coated. Let stand for a bit (the recipe recommended 45 minutes but I was in a hurry and did about 20. No adverse affects but it would probably be more pudding like if left longer). Heat oven to 350 degrees. Fill a kettle with water and boil.
*Put 1 cup of the marshmallows and 3/4 cup of the nuts into soaked bread and mix in. Place baking dish into a larger roasting pan. Fill with roasting pan with enough hot water to come halfway up the sides of the dish with the bread mixture. Bake 50 minutes.
*Scatter remaining nuts and marshmallows over top and bake another 10 minutes. Cool on a rack and serve warm (with ice cream…okay so that is optional but really really good)
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