TOTAL TIME: 2 hr 25 min
Prep: 50 min
Inactive Prep: 35 min
Cook: 1 hr
YIELD: 10 servings
LEVEL: Intermediate


  • 1 teaspoon unsalted butter
  • 2 cups half and half
  • 2 cups semisweet chocolate chips, about 1 pound
  • 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
  • 1/4 cup Grand Marnier
  • 8 slices day-old white bread, crusts removed and cut into 1/2-inch cubes (about 4 cups)
  • 1 recipe of Spiced Cream, recipe follows
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      Preheat the oven to 350 degrees F. Grease a 6-cup (9 1/4 by 5 1/4 by 2 2/4-inch) loaf pan with butter.

      In a large saucepan, over medium heat, add the half and half. When the cream comes up to a gentle boil, whisk in 1 cup of the chocolate chips, whisking constantly until the all of chips have melted and are incorporated into the cream, remove from the heat. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and Grand Marnier together in a large mixing bowl until very smooth. Add the egg mixture to the cream mixture and mix well. Add the bread, incorporate thoroughly and let the mixture sit for 30 minutes, stirring occasionally. Pour half of the mixture into the prepared pan. Sprinkle the top with the remaining 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.

      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.
      Yield: 4 cups

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