This sumptuous chocolate bread pudding can be sophisticated for an elegant dinner party or down-home for a night on the couch. A sprinkling of sugar forms a crunchy top that adds caramel notes to the deep, indulgent chocolate flavor.
Preheat oven to 325°F. On a rimmed baking pan spread bread cubes. Bake until dry and crisp, about 15 minutes. Remove from oven. Transfer pan to a wire rack and allow bread cubes to cool completely.
Spread bread cubes evenly in a 3-quart oval or round baking dish. Sprinkle with chocolate chips.
In a small bowl, mix 1 tablespoon of granulated sugar with brown sugar; set aside.
In a large bowl, whisk together remaining granulated sugar, cream, milk, egg yolks, rum, vanilla, and salt. Whisk in the jar of Sunday Night Chocolate Premium Dessert Sauce until fully incorporated. Pour mixture over bread, pressing down gently to submerge bread in the custard. Let stand at room temperature until cubes are soaked, about 20 minutes.
With a pastry brush spread melted butter over the tops of bread pieces that have risen to the surface. Sprinkle reserved sugar mixture over pudding (this creates a tasty, crunchy top).
Place the baking dish on a rimmed baking pan. Bake until custard is just set, about 40 to 45 minutes. (To be sure the pudding is fully baked but not dry, insert a thermometer into the center. It should read 170°F.) Remove from oven and transfer the baking dish to a wire rack; cool for 30 minutes. Serve warm with the whipped cream.**
Tips From Eileen
*Tip: Brioche or challah bread is a dense, egg-enriched bread that can be found in most bakeries and grocery stores. If you can’t find it, use another dense, white sandwich bread.
**Tip: Store cooled leftovers tightly wrapped in the refrigerator. Bread pudding is best served warm. To reheat, warm pudding, uncovered, in a 400°F. oven for 6 to 8 minutes.
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