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1
Preparation:
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2
Cut each slice of bread in half; brush with melted butter and overlap on the bottom of a 13-inch x 9-inch x 2-inch baking pan.
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3
In a bowl, whisk the eggs, Frangelico, vanilla, sugar and salt. Add the cream and mix until thoroughly incorporated. Add cinnamon and nutmeg if desired.
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4
Pour over bread; refrigerate for at least 1 hour.
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5
Set the pan inside a larger pan containing at least 1 inch of warm water. Bake at 350 degrees for 1 hour or until fully set. Cool; cut into desired shape.
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6
Score the fat side of each chicken breast with a good knife. Season with salt, pepper and sugar. In a large saute pan over high heat, heat the oil. Add the chicken breasts, fat side down; reduce heat to medium. Baste the chicken with the oil and chicken juices for 8 to 10 minutes. Remove from the heat; add Grand Marnier and let it rest for 5 minutes.
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7
Remove the chicken and keep warm. Add sherry, sugar and orange juice to the pan; cook until sauce is reduced. Strain through a fine sieve and return to the heat; add the orange segments. In another pan, wilt the spinach.
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8
To serve, place bread pudding in center of plate; place spinach around it. Slice chicken and fan on top of pudding. Cover with sauce and serve.
