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Emeril Lagasse Chocolate Bread Pudding
From Chef and author Emeril Lagasse's Emeril's Creole Christmas
1999

A special holiday favorite that Charlie Gibson can't get enough of.


Chocolate Bread Pudding Ingredients

  • 1 teaspoon unsalted butter
  • 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 cup semisweet chocolate chips, melted
  • 1/4 cup Grand Marnier or other orange flavored liquer
  • 2 cups half-and-half
  • 8 slices day-old white bread, crusts removed and cut into 1/2-inch
  • cubes (about 4 cups)
  • 2 cups semisweet chocolate chips
  • Spiced Cream

  • Directions

    1. Preheat the oven to 350 degrees farenheit. Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4-inch) loaf pan with the butter.

    2. 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.

    3. 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.

    4. To serve, cut the pudding into 1-inch thick slices. Top with the spiced cream.

    Makes 8 to 10 servings



    Spiced Cream

    Ingredients

  • 1 quart heavy cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg

  • Directions

    1. 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.

    Makes 4 cups

    Copyright, Emeril's Creole Christmas






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