The best delicious Chocolate Bread Pudding With Spiced Cream recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Bread Pudding With Spiced Cream recipe today!
Hello my friends, this Chocolate Bread Pudding With Spiced Cream recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Bread Pudding With Spiced Cream is amazingly delicious, and addictive, everyone will be asking for more Chocolate Bread Pudding With Spiced Cream.
What Makes This Chocolate Bread Pudding With Spiced Cream Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Bread Pudding With Spiced Cream.
Ready to make this Chocolate Bread Pudding With Spiced Cream Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 ts Unsalted butter
4 lg Eggs
1 c Firmly packed light brown
-sugar
1/2 ts Ground cinnamon
1/8 ts Freshly grated nutmeg
1 ts Pure vanilla extract
1 c Semisweet chocolate chips;
-melted
1/4 c Grand Marnier or other
-orange-flavored liqueur
2 c Half-and-half
8 sl Day-old white bread; crusts
-removed and cut into
-1/2-inch cubes (about 4
-cups)
2 c Semisweet chocolate chips
Spiced Cream; see recipe
1. Preheat the oven to 350 degrees F.
2. Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4-inch) loaf pan with butter.
3. 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.
4. Pour half of the mixture into the prepared pan. Sprinkle the top with
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.
5. To serve, cut the pudding into 1-inch-thick slices. Top with the spiced
cream.
Yield: 8-10 servings
Busted by Barb on 2/20/98
Yields
1 Servings
Leave a Reply