Chocolate bread pudding with rum recipe

Ingredients (nutrition)

For Rum Custard Sauce

• 2 egg yolks
• 2 1/2 tablespoons sugar
• 1 cup half and half
• 2 tablespoons dark rum

For Chocolate Fudge Pudding

• 1 cup heavy cream
• 3 oz semisweet chocolate
• 5 1/2 tablespoons sugar
• 2 egg yolks
• 4 slices crumbled whole wheat bread
• 4 egg whites
• 1/4 cup butter
• 2 teaspoons vanilla essence

Preparation (instructions)

1. To make the rum custard sauce, mix well egg yolks and sugar.
2. Boil half and half in a saucepan and whisk in egg mixture into the saucepan.
3. Reduce heat to low and continue stirring for 8-10 minutes.
4. Remove from heat and strain into a sauce boat.
5. Add rum and cover with cling film until needed.
6. Preheat oven to 350 degree F.
7. Lightly grease a souffle dish with some melted butter and dust with 1 tablespoon sugar. Set aside,
8. In a saucepan, simmer cream and melt in chocolate.
9. Remove from heat and set aside.
10. In a mixing bowl, beat 2 tablespoons sugar and egg yolks with an electric hand held mixer until well blend.
11. Add in butter and vanilla in the egg mixture and mix until smooth.
12. In another bowl, beat remaining sugar and egg whites until light and form stiff peaks. Fold in egg whites into vanilla mixture and mix well.
13. In a separate bowl, mix breadcrumbs and reserved chocolate mixture.
14. Fold in vanilla mixture and chocolate mixture to form a marble pattern.
15. Pour over prepared souffle dish and place over a pan filled with water halfway up the sides of the souffle dish.
16. Bake in preheated oven for 43-47 minutes.
17. Allow to cool slightly before cutting into pieces and serve warm with rum sauce.

Servings: 6

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