Heavenly Hash Bread Pudding - cooking recipe

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
For Brandy Milk Punch Anglaise
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

Preparation

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:.
Bring half-and-half and sugar to a boil in a 2-quart saucepan; remove from heat.
2. In a medium bowl, whisk yolks, vanilla, and nutmeg. Slowly pour hot half-and-half mixture into yolk mixture, whisking until incorporated.
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.).