Recipe by Lorac
The ultimate bread pudding!
Top Review by Fido ®™
This recipe’s shining glory is its simplicity and ease of preparation. But although the directions are as clear as a bell, the ingredient list’s waters are a little muddy – I just find it completely illogical to use a liquid measurement for a dry ingredient such as bread cubes (how on earth does one account for the large volume of air in 2 quarts of bread cubes?). The dish was, as expected, extremely rich due to the dairy and chocolate content, and the chocoholics in the household were greatly appreciative of that. However, the rum flavour was barely detectable and that was a tremendous disappointment. If I make this recipe again, I will cut back a tad on the cream and increase the rum – or, perhaps, add some rum extract. Although this recipe was far from being up to the authoring chef’s usual high standards and by no means merits the exaggeration of the descriptive “ultimate”, its substandard quality will not deter me, nor should it deter you, from preparing her other recipes as I have made quite a few of her other creations, most of which have been absolutely excellent.
- 2 large eggs
- 1 1⁄2 cups heavy cream
- 1⁄2 cup brown sugar
- 2 tablespoons brown sugar
- 1⁄2 teaspoon cinnamon
- 2 1⁄2 tablespoons dark rum
- 1⁄4 teaspoon salt
- 2 tablespoons cocoa powder
- 1⁄4 cup bittersweet chocolate, finely chopped
- 4 cups white bread, 1 inch cubes
- whipped cream
Directions See How It's Made
- Preheat oven to 350 F degrees.
- In a large mixing bowl, whisk together eggs and cream.
- Add sugar, cinnamon, rum, salt, cocoa, bittersweet chocolate and whisk until well combined.
- Spread bread over the bottom of a buttered 2 qt baking dish.
- Pour the egg-cream mixture over the bread and let sit 10 minutes.
- Place the baking dish inside a larger baking pan, add enough boiling water to reach halfway up the baking dish.
- Bake 50- 60 minutes or until a knife inserted in the center comes out clean.
- Serve warm with whipped cream.