Ingredients
- Chocolate Bread Pudding
- Emeril Lagasse
- Makes 8 servings
- 1 tsp. Unsalted butter
- 4 large eggs
- 1 cup firmly packed brown sugar
- 1/2 tsp. Grd. Cinnamon
- 1/8 tsp. Freshly grated nutmeg
- 1 tsp. Vanilla extract
- 1 cup semisweet chocolate chips, melted
- 1/4 cup Grand Marnier or orange liqueur
- 2 cups half and half
- 8 slices of day old bread, crusts removed, cut into 1/2 inch cubes, 4 cups
- 2 cups semisweet chocolate pieces
- Spiced Cream
- Oven 350 and grease loaf pan with butter
- Whisk eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate and Grand Marnier. Add half and half, mix well. Add bread, let sit 30 minutes.
- Pour 1/2 of mixture into prepared pan. Sprinkle with chips. Pour remaining bread mixture over chips. Bake until set in center, 55 minutes. To serve cut in 1 inch thick slices and top with spiced cream.
Preparation
Step 1
Chocolate Bread Pudding
Emeril Lagasse
Makes 8 servings
1 tsp. Unsalted butter
4 large eggs
1 cup firmly packed brown sugar
½ tsp. Grd. Cinnamon
1/8 tsp. Freshly grated nutmeg
1 tsp. Vanilla extract
1 cup semisweet chocolate chips, melted
¼ cup Grand Marnier or orange liqueur
2 cups half and half
8 slices of day old bread, crusts removed, cut into ½ inch cubes, 4 cups
2 cups semisweet chocolate pieces
Spiced Cream
Oven 350 and grease loaf pan with butter
Whisk eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate and Grand Marnier. Add half and half, mix well. Add bread, let sit 30 minutes.
Pour ½ of mixture into prepared pan. Sprinkle with chips. Pour remaining bread mixture over chips. Bake until set in center, 55 minutes. To serve cut in 1 inch thick slices and top with spiced cream.