Chocolate Bread Pudding with Spiced Cream

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  • Yield: 8 to 10 servings
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Ingredients

1 teaspoon unsalted butter

1/4 cup Grand Marnier or other orange-flavored liqueur

4 large eggs

1 cup firmly packed light brown sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1 teaspoon pure vanilla extract

1 cup semisweet chocolate chips, melted, plus 2 cups semisweet chocolate chips, unmelted

2 cups half-and-half

8 slices day-old white bread, crusts removed and cut into 1/2-inch cubes (about 4 cups)

Spiced Cream, recipe follows

Spiced Cream:

1 quart heavy cream

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

Directions

  1. Preheat the oven to 350 degrees. Grease a 6-cup loaf pan (9 1/4 by 5 1/4 by 2 3/4) with the butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate, and Grand Marnier together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and let the mixture sit for 30 minutes, stirring occasionally. Pour half the mixture into the prepared pan. Sprinkle the top with the unmelted chocolate chips. Pour the remaining bread mixture over the chocolate chips. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Top with the spiced cream.

Spiced Cream:

  1. Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg, and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.

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