Dessert: Heavenly Hash Bread Pudding

Recipe by David Guas New Orleans native and pastry whiz David Guas whips this bread pudding recipe up with the help of his two young sons, Kemp and Spencer.

Ingredients

1 c. Pecan halves
1 lb. brioche or challah bread
3 c. whole milk
2 c. heavy cream
3/4 c. granulated sugar
2 tsp. vanilla extract
8 oz. bittersweet chocolate
1/2 tsp. kosher salt
4 large whole eggs
2 large egg yolks
1 1/3 c. mini marshmallows

Instructions

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.
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.
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.
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.

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