Chocolate Bread Pudding with Spiced Cream Recipe

Name: Chocolate Bread Pudding with Spiced Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon unsalted butter; 2 cups half and half; 2 cups semisweet chocolate chips, about 1 pound; 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; 1/4 cup Grand Marnier; 8 slices day-old white bread, crusts removed and cut into 1/2-inch cubes (about 4 cups); 1 recipe of Spiced Cream, recipe follows; 1 quart heavy cream; 1/4 cup granulated sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg

Servings: persons

1 teaspoon unsalted butter
2 cups half and half
2 cups semisweet chocolate chips, about 1 pound
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
1/4 cup Grand Marnier
8 slices day-old white bread, crusts removed and cut into 1/2-inch cubes (about 4 cups)
1 recipe of Spiced Cream, recipe follows
1 quart heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

1
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.
2
In a large saucepan, over medium heat, add the half and half.
3
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.
4
Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and Grand Marnier together in a large mixing bowl until very smooth.
5
Add the egg mixture to the cream mixture and mix well.
6
Add the bread, incorporate thoroughly and let the mixture sit for 30 minutes, stirring occasionally.
7
Pour half of the mixture into the prepared pan.
8
Sprinkle the top with the remaining chocolate chips.
9
Pour the remaining bread mixture over the chocolate chips.
10
Bake until the pudding is set in the center, about 55 minutes.
11
Let cool for 5 minutes.
12
To serve, cut the pudding into 1-inch thick slices.
13
Top with the spiced cream.
14
Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes.
15
Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.

1209

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon unsalted butter, 2 cups half and half, 2 cups semisweet chocolate chips, about 1 pound, 4 large eggs, and more.

Yes, Chocolate Bread Pudding with Spiced Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Bread Pudding with Spiced Cream

How did you like this recipe?

Frequently Asked Questions