Photo by Nita Ragoonanan

Chocolate Rum Bread Pudding
Course: Breads, Cakes & Pastries, Dessert
Cuisine: Caribbean
Author: Nita Ragoonanan
For the Bread Pudding
  • 1 loaf plain brioche bread
  • 1 loaf chocolate brioche bread
  • 3 eggs
  • 3 cup  milk
  • 3/4 cup brown sugar
  • 4 tbsp. butter
  • 1 tsp. ground cinnamon
  • 1 tsp. mixed essence or vanilla essence
  • 1 cup raisins chopped
  • 1 1/2 tbsp. dark rum
  • For the Chocolate Rum Sauce
  • 1/3 cup half and half
  • 1 cup white sugar
  • 1/2 cup butter
  • 1 1/2 tbsp.  dark rum
  • 1 cup semi-sweet chocolate chips I used Hershey’s
  1. Chop the loaves of bread into 2-inch pieces and place in a large bowl. In a small sauce pan on low heat, add the 3 cups of milk, brown sugar, butter, cinnamon, essence and the chopped raisins. Stir until the sugar is completely dissolved and the milk is just warmed through. Pour the mixture over the bread pieces. Stir gently and allow it to sit for 30 minutes so that the bread can absorb the liquids.
  2. Preheat the oven to 350 degrees F. Make the chocolate rum sauce: to a small sauce pan on low heat, add the half and half, sugar and butter. Stir until the butter and sugar has melted. Add the chocolate chips and rum. Continue to stir until the chocolate chips have melted and the sauce is thickening up. Remove from heat and set aside until ready to use.
  3. Crack the 3 eggs into the soaked bread and mix thoroughly. Grease and dust with flour, a 12x12 muffin sheet or an 8x8 baking dish. I used a muffin sheet. Fill each muffin cup with a little of the bread mix. Place it into the oven to cook for 1 hour and 15 minutes or until top is golden brown.
  4. To find out if it is fully cooked inside, stick a knife or toothpick through it, if it comes out clean it is done. If not then pop it back in the oven for a little longer. Serve the bread pudding with a drizzle of the chocolate sauce over it.
The recipe Chocolate Rum Bread Pudding appeared first on Tastes Spicy.
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