RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6491
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| Recipe Name: |
Chocolate Bread Pudding with Spiced Cream - Copy - Copy |
| Source: |
Emeril Lagasse of Emeril's - New Orleans, LA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
30.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
55.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.14
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat the oven to 350 degrees.
Grease a 6-cup (9 ¼ x 5 ¼ x 2 ¾ 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 bread 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. |
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| Nutrition per Serving: |
| Calories: |
801 |
Total Carbs: |
98.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
157.5 |
Fat: |
39.0 |
Protein: |
12.81 |
| Fiber: |
4.10 |
Sodium: |
241.88 |
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