Chocolate Bread Pudding - cooking recipe

Ingredients

1 tsp. unsalted butter
2 c. half and half
4 c. semisweet chocolate chips, about 1 lb.
4 large eggs
1 c. firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
1 tsp. pure vanilla extract
1/4 c. Grand Marnier
8 slices day old white bread, crust removed, cut into 1/2 inch cubes

Preparation

Preheat the oven to 350 degrees.
Grease 1 6-cup loaf pan, 9 1/4 X 5 1/4 X 2 1/2 inch, with butter.
In a large saucepan, over medium heat, add the half and half. When the cream comes to a gentle boil, whisk in 1 cup of the chocolate chips, whisking constantly until all the chips have melted and are incorporated into the cream, remove from 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 spiced cream, the recipe of which follows.
Makes 10 servings.