Decadent Chocolate Rum Raisin Bread Pudding with Spiced Rum Sauce

Indulge in the rich flavors of this luxurious chocolate rum raisin bread pudding, served with a delightful spiced rum sauce.

Ingredients

1⁄2	cup golden raisins
1⁄3	cup dark rum, divided
1	10" loaf French-style bread, crusts removed, sliced ½" thick
6	ounces dark (70-72%) chocolate, broken in pieces
2	cups heavy cream
1⁄2	cup granulated sugar
1⁄3	cup unsalted butter
1	teaspoon ground cinnamon
3	large eggs
2	tablespoons tablespoons water
1	tablespoon tablespoon cornstarch
1.67	cups heavy cream
1⁄2	cup granulated sugar
1⁄3	cup dark rum
1⁄4	teaspoon ground cinnamon

Instructions

• 1. Begin by combining golden raisins and 2 tablespoons of dark rum in a small bowl. Allow the mixture to sit at room temperature for at least 30 minutes.
  2. Next, lightly butter a 9" square baking pan. Proceed by cutting the slices of French-style bread in half diagonally, setting them aside.
  3. In a top of a double boiler or a bowl placed over a pan of simmering water (without touching the water), combine the remaining ingredients except for the eggs. Stir occasionally until the dark chocolate and unsalted butter have melted and the granulated sugar has dissolved. Remove from heat and ensure all ingredients are thoroughly combined.
  4. In a separate large bowl, beat the eggs. Add the melted chocolate mixture and mix well to incorporate.
  5. Pour a sufficient amount of the chocolate mixture into the prepared baking pan, creating a 1/4" coating on the bottom. Sprinkle half of the soaked raisins over the chocolate layer. Arrange half of the bread slices over the raisins, slightly overlapping in a scalloped pattern. Pour half of the remaining chocolate over the bread. Sprinkle the rest of the raisins on top of the chocolate. Layer the remaining bread slices over the raisins, overlapping them. Finish by pouring the remaining chocolate over the bread, ensuring it covers the top completely. Gently press down on the bread to allow it to soak up the chocolate. Cover the pan with plastic wrap and refrigerate for 24 hours.
  6. Thirty minutes before baking, remove the pudding from the refrigerator and let it sit at room temperature. Preheat the oven to 350°F. Bake the pudding for 40-45 minutes until the top is crispy while the inside remains soft. Allow it to cool slightly before serving with the prepared rum sauce.
  7. To prepare the rum sauce, combine cornstarch and water in a small bowl. In a saucepan over medium heat, bring 1 2/3 cups of heavy cream to a boil. Whisk in the cornstarch mixture, stirring constantly until the cream starts to thicken. Add granulated sugar, dark rum, and ground cinnamon. Simmer briefly until the sauce reaches desired consistency. Remove from heat and let it cool before serving with the indulgent bread pudding.

Jul 19, 2024