Description
A recipe for Chocolate Rum-Raisin Bread Pudding

Ingredients

• 8 cups bread cubes, 1-inch cubes
  
• 1/2 cup good-quality bittersweet baking chocolate, chopped into "chip-size" pieces
  
• 1 cup California golden raisins, soaked in 1/4 cup dark rum
  
• 4 large eggs
  
• 2 cups heavy cream
  
• 1 cup half-and-half
  
• 3/4 cup sugar
  
• 1/2 cup brown sugar
  
• 1 teaspoon cinnamon
  
• 1 tablespoon vanilla extract
  
• 1/2 teaspoon salt
  
• 1/4 cup cocoa powder

Preparation
Preheat oven to 350°F. Butter 11 x 9 x 1 1/2-inch baking pan. Spread bread cubes in pan; sprinkle chocolate pieces and raisins evenly on top. Set aside.

In large mixing bowl, whisk remaining ingredients together. Pour over bread mixture. Let stand about 5 minutes.

Place pan containing pudding inside larger pan filled with hot water halfway up sides of pudding pan. Bake, uncovered, about 40 minutes or until sharp knife inserted in center of pudding comes out clean.

To serve: Cut into 20 squares. Serve warm.

Nutrition
no information available

Serves
Serves 20

Variations
no information available