Emeril's Chocolate Bread Pudding
Emeril Lagasse's Christmas Treat
Chocolate Bread Pudding is one of Emeril's all-time most requested holiday recipes, and it's one of Charlie Gibson's favorites.
Preheat the oven to 350 degrees Fahrenheit. Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4-inch) loaf pan with the butter. 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.
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.
To serve, cut the pudding into 1-inch thick slices. Top with the spiced cream.
Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture forms stiff peaks, another 1 to 2 minutes.
Recipes copyright ©1999 Emeril Lagasse
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