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Christmas: Emeril's Chocolate Bread Pudding

Source of Recipe


Emeril's Creole Christmas






List of Ingredients



• 1 tsp unsalted butter
  
• 4 large eggs
  
• 1 cup firmly packed brown sugar
  
• 1/2 tsp ground cinnamon
  
• 1/8 tsp ground nutmeg
  
• 1/4 cup Grand Marnier
  
• 1 tsp pure vanilla extract
  
• 3 cups semisweet chocolate chips
  
• 2 cups half-and-half
  
• 4 cups (1/2-inch) white bread cubes, without crusts
  
• *
  
• -- Spiced Cream --
  
• 1 quart heavy cream
  
• 1/4 cup granulated sugar
  
• 1/2 tsp ground cinnamon
  
• 1/4 tsp freshly grated nutmeg
  






Instructions



1. Preheat oven to 350 degrees (F). Grease a six-cup 9-1/4-inch x 5-1/2-inch loaf pan with the butter. Melt 1 cup of the chocolate chips.
   
   
2. Whisk the eggs, sugar, cinnamon, nutmeg, Grand Marnier, vanilla and melted chocolate together in a large mixing bowl until very smooth. Stir in the half-and-half, and mix well. Add the bread cubes and let everything sit for 30 minutes, stirring occasionally.
   
   
3. Pour half of the mixture into the prepared loaf pan. Sprinkle with the remaining 2 cups chocolate chips. Pour the remaining bread mixture over the chips.
   
   
4. Bake until the pudding is set in the middle, about 55 minutes. Let cool 5 minutes.
   
   
5. For the Spiced Cream: Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the other ingredients and beat again until the mixture thickens and forms peaks, another 1 to 2 minutes.
   
   To Serve: Cut the pudding into one-inch slices and top with Spiced Cream.
   
   Serves 8 to 10