Chocolate Rum Raisin Bread Pudding With Spiced Rum Sauce
- For the pudding:
- 1/2 cup golden raisins
- 1/3 cup dark rum, divided
- 1 10" loaf French-style bread, crusts removed, sliced 1/2" thick
- 6 ounces dark (70-72%) chocolate, broken in pieces
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter
- 1 teaspoon ground cinnamon
- 3 large eggs
- For the rum sauce:
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 2/3 cups heavy cream
- 1/2 cup granulated sugar
- 1/3 cup dark rum
- 1/4 teaspoon ground cinnamon
- Combine raisins and 2 tablespoons rum in a small bowl. Let stand at room temperature at least 30 minutes.
- Lightly butter a 9" square baking pan. Cut bread slices in half on the diagonal and set aside.
- Combine all the remaining ingredients, except the eggs, in the top of a double boiler or in a bowl set over a pan of simmering water (do not let bowl touch water.) Stir occasionally until chocolate and butter melt and sugar dissolves. Remove from heat and stir to completely combine ingredients.
- Beat eggs in a large bowl. Add chocolate and mix well to combine.
- Pour enough chocolate into the baking pan to leave a 1/4" coating on the bottom of the pan. Sprinkle half the raisins over the chocolate. Arrange half the bread slices over the raisins, lightly overlapping the slices in a scalloped pattern. Pour half the remaining chocolate over the bread. Sprinkle remaining raisins over chocolate. Top with remaining bread slices, overlapping. Pour remaining chocolate over the top of the pudding, thoroughly covering bread. Gently press bread down into chocolate. Cover pan with plastic wrap and refrigerate 24 hours.
- Remove pudding from refrigerator 30 minutes before baking. Preheat oven to 350 F. Bake until the top is crunchy and the inside is very soft, 40-45 minutes. Cool slightly. Serve with rum sauce.
- While the pudding is baking, make the rum sauce: Stir cornstarch and water together in a small bowl. Bring cream to a boil in a saucepan over medium heat. Add cornstarch to cream, whisking constantly, and simmer until cream begins to thicken. Stir in sugar, rum and cinnamon. Remove from heat. Cool.
golden raisins, dark rum, bread, chocolate, heavy cream, granulated sugar, unsalted butter, ground cinnamon, eggs, rum sauce, water, cornstarch, heavy cream, granulated sugar, dark rum, ground cinnamon
Taken from food52.com/recipes/3250-chocolate-rum-raisin-bread-pudding-with-spiced-rum-sauce (may not work)