Marsala-Laced Chocolate Chip Bread Pudding

This farmhouse dessert is studded with bits of chocolate and fragrant with lemon zest. The Marsala and rum give it a devilishly sophisticated character. A very different bread pudding

• Ready In: 50 mins
• Serves: 8

Ingredients

• 10  ounces  country bread, crusts removed, cut into 1/2-inch cubes
• 1⁄4 cup rum
• 1⁄4 cup sweet marsala wine
• 4  eggs
• 2  cups  whole milk
• 1  cup heavy cream
• 3⁄4 cup sugar
• 1  lemon, zest of, grated
• 4  tablespoons unsalted butter, cubed, plus extra
•  unsalted butter, for greasing the pan
• 4  ounces bittersweet chocolate chips

Directions

1. Preheat the oven to 400°.
2. Spread the bread on a baking sheet; sprinkle with the rum and Marsala. Let rest 5 minutes.
3. Meanwhile, beat the eggs with the milk, cream, 1/2 cup of the sugar, and the lemon zest in a large bowl. Add three-quarters of the butter and all the chocolate chips.
4. Fold the bread cubes into the egg mixture, and spoon into a buttered 13" x 9" mold. Dot the top with the remaining butter and sprinkle with the remaining sugar.
5. Place the mold in a roasting pan filled halfway with warm water and bake for 40 minutes. Cool on a rack and unmold onto a serving plate. Serve at room temperature. Serves 8.