Chocolate Bread Pudding

No added sugar (and no fake sugar either) -- still extremely delicious and sweet!

• Ready In: 1 hr 35 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

• 1  teaspoon butter
• 4  eggs
• 1⁄2 teaspoon ground cinnamon
• 1⁄8 teaspoon  freshly grated nutmeg
• 1  teaspoon pure vanilla extract
• 1  cup  semi-sweet chocolate chips, melted
• 1⁄4 cup Grand Marnier (Chambord) or 1⁄4 cup  orange liqueur (Chambord) or 1⁄4 cup  raspberry liqueur (Chambord)
• 2  cups half-and-half
• 4  cups  day-old  bread, crusts removed and cut into half inch cubes
• 1⁄2 cup  semi-sweet chocolate chips

Directions

1. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate, and liqueur 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.
2. Preheat oven to 350 degrees Fahrenheit. Grease a 6-cup (9 ¼ x 5 ¼ x 2 ¾ inch) loaf pan with butter.
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.
4. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.
5. To serve, cut the pudding into 1-inch thick slices. Top with vanilla ice cream!