| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Gma3 | 1 | servings | |
INGREDIENTS
| 1 | ts | Unsalted butter |
| 4 | lg | Eggs |
| 1 | c | Firmly packed light brown sugar |
| 1/2 | ts | Ground cinnamon |
| 1/8 | ts | Freshly grated nutmeg |
| 1 | ts | Pure vanilla extract |
| 1 | c | Semisweet chocolate chips; melted |
| 1/4 | c | Grand Marnier or other orange flavored |
| ; liquer | ||
| 2 | c | Half-and-half |
| 8 | sl | Day-old white bread; crusts removed and |
| ; cut into 1/2-inch | ||
| ; cubes (about 4 | ||
| ; cups) | ||
| 2 | c | Semisweet chocolate chips |
| Spiced Cream | ||
| 1 | qt | Heavy cream |
| 1/4 | c | Granulated sugar |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Freshly grated nutmeg |
INSTRUCTIONS
SPICED CREAM 1. Preheat the oven to 350 degrees farenheit. Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4-inch) loaf pan with the butter. 2. 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. 3. Pour half of 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. 4. To serve, cut the pudding into 1-inch thick slices. Top with the spiced cream. Makes 8 to 10 servings 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 forms stiff peaks, another 1 to 2 minutes. Makes 4 cups Converted by MC_Buster. NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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