Chocolate Bread Pudding With Spiced Cream
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Chocolate Bread Pudding With Spiced Cream
  Chocolate    Bread    Pudding    Creams  
Last updated 6/12/2012 12:59:24 AM. Recipe ID 22349. Report a problem with this recipe.
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      Title: Chocolate bread pudding with spiced cream
 Categories: E.
      Yield: 4 Servings
      1 ts Unsalted butter
      2 c  Half and half
      2 c  Semisweet chocolate chips,
           About 1 pound
      4 lg Eggs
      1 c  Firmly packed light brown
    1/2 ts Ground cinnamon
    1/8 ts Freshly grated nutmeg
      1 ts Pure vanilla extract
    1/4 c  Grand Marnier
      8 sl Day-old white bread, crusts
           Removed and cut into
    1/2    -inch cubes
           (about 4 cups)
      1    Recipe of Spiced Cream,
           Recipe follows
  Preheat the oven to 350 degrees F. Grease a 6-cup (9 1/4 by 5 1/4 by 2
  2/4-inch) loaf pan with butter. In a large saucepan, over medium
  heat, add the half and half. When the cream comes up to a gentle
  boil, whisk in 1 cup of the chocolate chips, whisking constantly
  until the all of chips have melted and are incorporated into the
  cream, remove from the heat. Whisk the eggs, sugar, cinnamon, nutmeg,
  vanilla and Grand Marnier together in a large mixing bowl until very
  smooth. Add the egg mixture to the cream mixture and mix well. Add
  the bread, incorporate thoroughly and let the mixture sit for 30
  minutes, stirring occasionally. Pour half of the mixture into the
  prepared pan. Sprinkle the top with the remaining 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: 10 servings

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Recipe ID 22349 (Apr 03, 2005)

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