Chocolate-Brandy Bread Pudding

Chocolate-Brandy Bread Pudding with Cinnamon Whipped Cream

There's a luscious layer of melted chocolate in the center of this decadent treat. It can be assembled a day ahead, then popped into the oven right before you sit down to dinner.

Instructions

Brush 8x8x2-inch glass baking dish with 1 tablespoon melted butter. Simmer half and half and brandy in heavy large saucepan 3 minutes. Remove from heat. Add 1 cup chocolate chips. Let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Whisk in brown sugar and ½ teaspoon cinnamon. Let stand until cool, about 20 minutes. Whisk in eggs, then vanilla and salt. Stir in bread. Let stand 30 minutes.

Spread half of pudding mixture (about 2½ cups) in prepared dish. Sprinkle with 2 cups chocolate chips. Cover with remaining pudding mixture. (Can be made 1 day ahead. Cover; chill.)

Preheat oven to 350°F. Bake pudding uncovered until puffed and firm in center, about 45 minutes. Remove from oven; let cool 10 minutes.

Beat chilled cream, sugar, and ½ teaspoon cinnamon in medium bowl until peaks form. Spoon pudding into bowls. Top with whipped cream.