Chocolate Bread Pudding With Spiced Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | America, Good, Morning | 1 | Servings | |
INGREDIENTS
| 1 | t | Unsalted butter |
| 4 | Eggs | |
| 1 | c | Firmly packed light brown |
| sugar | ||
| 1/2 | t | Ground cinnamon |
| 1/8 | t | Freshly grated nutmeg |
| 1 | t | Pure vanilla extract |
| 1 | c | Semisweet chocolate chips |
| melted | ||
| 1/4 | c | Grand Marnier or other |
| orange-flavored liqueur | ||
| 2 | c | Half-and-half |
| 8 | Day-old white bread, crusts | |
| removed and cut into | ||
| 1/2-inch cubes about 4 | ||
| cups | ||
| 2 | c | Semisweet chocolate chips |
| Spiced Cream, see recipe |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4-inch) loaf pan with 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 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. To serve, cut the pudding into 1-inch-thick slices. Top with the spiced cream. Yield: 8-10 servings Busted by Barb on 2/20/98 Recipe by: Emeril Lagasse Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2967
Calories From Fat: 1412
Total Fat: 174.2g
Cholesterol: 754.2mg
Sodium: 340.2mg
Potassium: 283.7mg
Carbohydrates: 346.3g
Fiber: 30.5g
Sugar: 2.9g
Protein: 46.4g