Recipe - Chocolate Bread Pudding With Spiced Cream

1 teaspoon Unsalted butter
4 lg Eggs
1 cup Firmly packed light brown
sugar
One half teaspoon Ground cinnamon
1/8 teaspoon Freshly grated nutmeg
1 teaspoon Pure vanilla extract
1 cup Semisweet chocolate chips;
melted
One fourth cup Grand Marnier or other
orangeflavored liqueur
2 cup Halfandhalf
8 sl Dayold white bread; crusts
removed and cut into
1/2inch cubes (about 4
cups)
2 cup Semisweet chocolate chips
Spiced Cream; see recipe

1. Preheat the oven to 350 degrees F.

2. Grease a 6cup (9 One fourth x 5 One fourth x 2 3/4inch) loaf pan with butter.

3. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate and
Grand Marnier together in a large mixing bowl until very smooth. Add the
halfandhalf and mix well. Add the bread and let the mixture sit for 30
minutes, stirring occasionally.

4. 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.

5. To serve, cut the pudding into 1inchthick slices. Top with the spiced
cream.

Yield: 810 servings

Busted by Barb on 2/20/98

Recipe by: Emeril Lagasse

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 22,
1998