CHOCOLATE BREAD PUDDING WITH SPICED CREAM

Yield: 8-10 servings

• 1 teaspoon unsalted butter
• 4 large eggs
• 1 cup firmly packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips, melted
• 1/4 cup Grand Marnier or other orange flavored liqueur
• 2 cups half-and-half
• 8 slices day-old white bread, crusts removed and cut into 1/2 inch cubes (about 4 cups)
• 2 cups semisweet chocolate chips
• Spiced Cream (below)

Spiced Cream

Yield:

Makes 4 cups

• 1 quart heavy cream
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg

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 untilthe mixture thickens and forms stiff peaks, another 1 to 2 minutes.

Preheat the oven to 350°F

Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4 inch) loaf pan with the 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 witht 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.

From Emeril's Creole Christmas by Emeril Lagasse
Copyright 1997 By Emeril Lagasse Permission by William Morrow & Company, Inc.
New York