| 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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