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Coup des Tartes Chocolate Chip Bread Pudding Tarte
1 9-inch chocolate or vanilla tart shell
2 C. heavy cream
1/2 C. whole milk
6 large eggs
1/2 C. sugar
1 t. cinnamon
Zest of 1 orange
1 t. pure vanilla
1/4 C. of Frangelico, Kahlua or Grand Marnier liqueur (optional)
1/2 to 3/4 of a day-old baguette, cut in 1-inch cubes
1 C. chocolate chips
1/4 C. butter, cut in small cubes
Prebake the tart shell for about 10 minutes in a 375°F. oven or use a prebaked pie shell.
In a large mixing bowl, combine the next 7 ingredients as well as the liqueur, if desired. Whisk until the eggs are beaten and the sugar begins to dissolve. Add the bread cubes to the mixture and mix gently until well-coated but not sopping wet.
If mixture is too wet, add more bread. If it's too dry, beat another egg with 1/2 cup cream and add as needed. Fold in chocolate chips and place in the tart shell. Dot the top with butter cubes and sprinkle with 1 to 2 Tbsp. sugar.
Bake at 375°F. for 30 minutes or until the top bread cubes begin to turn golden brown. Slice and serve warm with ice cream.
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