CHOCOLATE CHIP BREAD PUDDING W/ CINNAMON-RUM SAUCE Recipe

DIRECTIONS:

Preheat oven to 350F. 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.) {Reviewers' tips: will be moister if soaked overnight. If soaks for just 30 minutes, can bake covered with foil for 3/4 of baking time}. 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. {may need to bake longer if was refrigerated}. Serve warm with Cinnamon-Rum Sauce. (recipe follows).

*Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets.

Makes 12 to 14 servings.

Bon Appitit
January 2003
R.S.V.P.
The Little Fountain Cafe, Washington, D.C.

CINNAMON-RUM SAUCE

Any leftover sauce would also be terrific served over ice cream.

1 cup (2 sticks) unsalted butter
1 cup (packed) dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup dark rum
1 tablespoon vanilla extract

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.

(Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)

Makes about 1 1/2 cups.

Bon Appitit
January 2003