Chocolate Bread Pudding

1 tablespoon unsalted butter
2 1/4 cups half and half
1/3 cup brandy (can be omitted)
2 cups semisweet chocolate chips, divided
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon, divided
4 large eggs
1 teaspoon vanilla extract
pinch of salt
1 loaf country white bread
2 cups whipping cream
2 tablespoons powdered sugar

Grease 8×8″ baking dish with butter and set aside.

Simmer half & half and brandy in heavy saucepan for 3 minutes. Remove from heat and add 1 cup chocolate chips.

Let stand one minute, then whisk until chocolate is melted and mixture is smooth.

Whisk in brown sugar and 1/2 teaspoon cinnamon. Let stand until cool, about 20 minutes.

Meanwhile, slice crust off loaf of bread and cut into 1″ cubes to yield about 6 cups.

Whisk in eggs, vanilla and salt. Stir in bread and let stand for a half hour.

Spread half of bread and chocolate mixture in prepared dish. Sprinkle with 1 cup chocolate chips.

Cover with remaining bread/chocolate mixture. {Can be made 1 day ahead – cover and chill.}

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

Beat whipping cream, powdered sugar and cinnamon until soft peaks form. Spoon pudding into bowls and top with whipped cream.