Chocolate-Brandy Bread Pudding With Cinnamon Whipped Cream

Another chocolate bread pudding to add to my collection. Made it for Thanksgiving dessert and it was a huge hit. The best thing is that cinnamon whipped cream tastes great with pumpkin and apple pie too! This one is not quite as decadent as the dark chocolate version I have posted. Note: I used a loaf of Hawaiian sweet bread but any quality white or sweet bread will do.

• Ready In: 1 hr 45 mins
• Serves: 6-8

Ingredients

• 1  tablespoon unsalted butter, melted
• 2 1⁄4 cups half-and-half
• 1⁄3 cup brandy
• 3  cups  semi-sweet chocolate chips, divided
• 1⁄2 cup dark brown sugar, packed
• 1  teaspoon ground cinnamon, divided
• 4  large eggs
• 1  teaspoon vanilla extract
• 1  pinch salt
• 6  cups  crustless country  white bread, cut into 1/2 cubes
• 2  cups  chilled  whipping cream
• 2  tablespoons sugar

Directions

1. Brush 8x8x2 glass baking dish with 1 tablespoon melted butter.
2. Simmer half and half and brandy in heavy large saucepan3minutes. Remove from heat.
3. Add 1 cup chocolate chips. Let stand for 1 minute, then whisk until chocolate is melted and mixture is smooth.
4. Whisk in brown sugar and 1/2 teaspoon cinnamon. Let stand until cool, about 20 minutes.
5. Whisk in eggs, then vanilla and salt.
6. Stir in bread. Let stand 30 minutes.
7. Spread half of pudding mixture in prepared dish.
8. Sprinkle with 2 cups chocolate chips.
9. Cover with remaining pudding mixture.
10. (Can be made one day ahead. Cover and Chill)
11. Preheat oven to 350.
12. Bake pudding uncovered until puffed and firm in center, about 45 minutes.
13. Remove from oven; let cool 10 minutes.
14. Beat chilled cream, sugar and 1/2 teaspoon cinnamon in medium bowl until peaks form.
15. Spoon pudding into bowls. Top with whipped cream.