Edgar's Calypso's Chocolate Bread Pudding

[kaci]

Edgar's Calypso's Chocolate Bread Pudding


Makes about 9 servings


Rum sauce (see recipe)

1 tablespoon butter
2 1/4 cups half and-half cream
1/3 cup brandy or dark rum
2 cups packed brown sugar
1 1/4 cups chocolate chips (divided
4 large eggs
1 teaspoon vanilla extract
Pinch of salt
6 cups stale bread cubes (egg bread or croissants work well)
1 banana, sliced)


Prepare rum sauce and set aside.

Use butter to coat an 8-by-8-inch casserole dish.

In a medium-size, heavy pot, combine half-and-half cream, brandy and brown
sugar. Bring to a boil. Remove from heat and add 1 cup chocolate chips and
whisk until smooth. Set aside for about 20 minutes to cool. Add eggs, one at
a time, beating after each addition. Add vanilla and salt.

Fold bread cubes into mixture and let sit 1 hour. After bread has absorbed
liquid, stir in remaining ¼ cup chocolate chips.

Preheat oven to 350 degrees.

Bake in preheated oven 45 minutes or until pudding is firm in center. Remove
from oven. Serve hot or cooled slightly.

To serve: Put individual portions on serving plates. Reheat rum sauce if
needed. Add banana slices to sauce and pour over pudding.


Rum sauce:

1/2 cup sugar
1/2 cup rum
1/2 cup water
4 tablespoons (1/2 stick) butter

In a medium to large, heavy-bottomed saucepan, combine ingredients and cook over high heat until reduced by about a third and mixture is syrupy. Do not stir. This will take about 5 minutes.