Chocoalte Bread Pudding with Spiced Cream

Bread Pudding:
1 t butter
2 c half and half
2 c semisweet chocolate chips
4 eggs
1 c brown sugar
1/2 t cinnamon
1/8 t nutmeg
1 t vanilla
8 slices day-old white bread, crusts removed and cut into 1/ inch cubes

Grease a 9x5x2 in loaf pan and preheat oven to 350.

Cook the half and half over medium heat until it comes to a gentle boil. Whisk in 1 c chocolate chips, whisking constantly until melted. Remove from heat.

In a separate bowl, whisk eggs, sugar, cinnamon, nutmeg, and vanilla until very smooth.
Add this to the half and half mixture and mix well.

Add bread and stir until all is coated. Let mixture sit for 30 minutes, stirring occasionally.

Pour 1/2 of the batter into the bread pan. Sprinkle the top with remaining chocolate chips.
Bake until the pudding is set in the center (about 55 minutes.) Cool for 5 min and serve.

Spiced Cream:
1 qt heavy cream
1/4 c sugar
1/2 t cinnamon
1/4 t nutmeg

(Beat cream with an electric mixer on high for 2 minutes. Add sugar, cinnamon, and nutmeg and beat until mixture thickens and forms stiff peaks. )