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Chocolate Bread Pudding

We’ve never met anyone who doesn’t like chocolate bread pudding, and frankly, we’re not sure we’d care to! In this version, the quintessentially British dessert is given a boost by the addition of rum and a pinch of cinnamon. In addition, a thin layer of demerara sugar sprinkled on the top provides a pleasingly sweet crunch. Seriously good and very easy to make, this is a show-stopper of a pud!

Chocolate Bread Pudding

4 cups bite-size baguette pieces, including crust
7 oz. dark chocolate chips or small pieces from a bar
3 oz. butter
15 fl. oz. heavy cream
4 tbs. dark rum
4 oz. caster (superfine white) sugar (½ cup plus 2 tbs.)
good pinch of cinnamon
3 eggs
2 tbs. demerara sugar

Place the bread pieces in a large bowl and set aside.

Combine 5 oz. of the chocolate, cream, rum, butter, and cinnamon in a bowl set over barely simmering water, being careful not to let the bowl touch the water. Leave until the butter has melted and the sugar has dissolved. Remove from the heat and give it a really good stir to amalgamate the ingredients. Leave to cool slightly.

In a separate bowl, whisk the eggs, then gradually whisk in the warm chocolate mixture. Add to the bowl with the bread along with the remaining 2 oz. of chocolate, toss well, and leave to rest for 20 minutes.

Heat the oven to 350°F and butter a 10″ baking dish. Transfer the mixture to it, and sprinkle over the sugar. Bake for 35-45 minutes, or until the custard is set.

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