Chocolate and Rum Bread Pudding

Episode 4
Hops, Skip and Rum

Chef: Carl Heinrich

Serves: 6
Prep time: 20 min Cook time: 40 min

Ingredients:

16 slices egg bread, crusts removed, cut in half diagonally

120 grams dark chocolate, broken into pieces
1 cup homogenized milk

1 cup 10% cream

4 eggs

1/2 cup granulated sugar, plus 2 tbsp extra
1 teaspoon vanilla extract

1/3 cup rum

Garnish:

Whipped cream

Chocolate shavings

Directions:

1. Preheat oven to 340°F. Butter a square 8-inch baking dish.

2. Layer the bread in the baking dish, overlapping slices to make two layers.

3. Place chocolate in a saucepan with milk and cream and heat gently over medium heat, stirring, until the chocolate melts.

4. Whisk the eggs, ½ cup sugar and vanilla together until combined in a bowl. Pour the chocolate mixture into the egg mixture. Stir in the rum, then pour over the bread and allow to sit for 10 minutes. Sprinkle with 2 tbsp of remaining sugar.

5. Bake for 35 minutes, then rest for 5 minutes.

6. Garnish with whipped cream and chocolate shavings, if desired.