Chocolate Chip Bread Pudding With Cinnamon-Raisin Sauce

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READY IN: 1hr 20mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F
  • Butter 13x9x2-inch glass baking dish.
  • Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat.
  • Add chocolate chips and toss to combine.
  • Transfer mixture to prepared dish.
  • Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend.
  • Pour over bread cubes in dish.
  • Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar.
  • Bake bread pudding until puffed, brown, and set in center, about 1 hour.
  • Serve warm with Cinnamon-Rum Sauce.
  • To make the sauce:
  • Melt unsalted butter in heavy medium saucepan over medium-low heat.
  • Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes.
  • Remove from heat.
  • Whisk in dark rum and vanilla extract.
  • Serve warm over the baked bread pudding.
  • (Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)
  • *Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets.
  • **Cook time does not include letting bread stand 30 minutes before baking.
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