Directions

• 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 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.