What's For Dinner?

Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce

Ingredients:

1 1-pound loaf brioche or egg bread with crust, cut into 1-inch cubes
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1 cup semisweet chocolate chips

For pudding:

2 1/2 cups half and half
1 cup sugar
6 large eggs
4 large egg yolks
2 tablespoons vanilla extract
1/8 teaspoon salt
2 tablespoons (packed) dark brown sugar

For sauce:

1 cup (2 sticks) unsalted butter
1 cup (packed) dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup dark rum
1 tablespoon vanilla extract

Directions:
For pudding:
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat. Add chocolate chips and toss to combine. Transfer mixture to prepared dish.

Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. Pour over bread cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.) Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar. Bake bread pudding until puffed, brown, and set in center, about 1 hour. Serve warm with Cinnamon-Rum Sauce.

For sauce:
Melt unsalted butter in heavy medium saucepan over medium-low heat. Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes. Remove from heat. Whisk in dark rum and vanilla extract. Serve warm.

Submitted By: Betsy
Original Source: Gourmet Magazine

Comments:
Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.

I haven't actually made this, but it was very well reviewed and just reading the recipe made me drool.