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  • Chocolate Bread Pudding With Spiced Cream

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    Chocolate Bread Pudding With Spiced Cream
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 tsp Unsalted butter
    • 2 c. Half-and-half
    • 2 c. Semisweet chocolate chips - (abt 1 lb)
    • 4 lrg Large eggs
    • 1 c. Firmly-packed light brown sugar
    • 1/2 tsp Grnd cinnamon
    • 1/8 tsp Freshly-grated nutmeg
    • 1 tsp Pure vanilla extract
    • 1/4 c. Grand Marnier
    • 8 slc Day-old white bread crusts removed, and cut into 1/2" cubes - (abt 4 c.)
    • 1 x recipe Spiced Cream see * Note

    Directions

    1. Preheat the oven to 350 degrees. Grease a 6-c. (9 1/4- by 5 1/4- by 2 1/2-inch) loaf pan with butter.
    2. In a large saucepan, over medium heat, add in the half-and-half. When the cream comes up to a gentle boil, whisk in 1 c. of the chocolate chips, whisking constantly till the all of chips have melted and are incorporated into the cream, remove from the heat.
    3. Whisk the Large eggs, sugar, cinnamon, nutmeg, vanilla and Grand Marnier together in a large mixing bowl till very smooth. Add in the egg mix to the cream mix and mix well. Add in the bread, incorporate thoroughly and let the mix sit for 30 min, stirring occasionally.
    4. Pour half of the mix into the prepared pan. Sprinkle the top with the remaining chocolate chips. Pour the remaining bread mix over the chocolate chips. Bake till the pudding is set in the center, about 55 min. Let cold for 5 min.
    5. To serve, cut the pudding into 1-inch thick slices. Top with the Spiced Cream.
    6. This recipe yields 10 servings.

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