Chocolate Bread Pudding with Spiced Cream

Name: Chocolate Bread Pudding with Spiced Cream
Prep time: P0Y0M0DT0H50M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 10 servings
Ingredients: 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; 1 quart heavy cream; 1/4 cup granulated sugar; 1/4 teaspoon freshly grated nutmeg; 1/2 teaspoon ground cinnamon

Getting reviews...

Level: Intermediate
Total: 2 hr 25 min

Prep: 50 min
Inactive: 35 min
Cook: 1 hr

Yield: 10 servings

Level: Intermediate
Total: 2 hr 25 min

Prep: 50 min
Inactive: 35 min
Cook: 1 hr

Yield: 10 servings

Ingredients

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

SPICED CREAM

1 quart heavy cream

1/4 cup granulated sugar

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon ground cinnamon

Directions

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.

SPICED CREAM

Yield: 4 cups

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.

Recipe is adapted from Emeril's Creole Christmas, by Emeril Lagasse, published by William Morrow