Chocolate Bread & Butter Pudding

Courtesy of Tracey Goldie

Serves 6

  • 4 cups milk
  • 4 eggs
  • ½ cup sugar
  • 8 tablespoons butter or margarine
  • 12 ounces semisweet chocolate chips
  • 1 tablespoon vanilla extract
  • 2 tablespoons of dark rum
  • 1 loaf day-old white bread, crusts trimmed
  • 1 pint heavy cream, whipped

Whisk the milk, eggs, rum and sugar in a medium saucepan. Add the butter and chocolate and heat on low, stirring only until the butter and chocolate melt. Stir in the vanilla extract.

Lightly coat a 13 x 9-inch baking dish with cooking spray. Arrange the bread slices in 3 layers. Pour the chocolate sauce over each layer of the bread.

Cover with plastic wrap and place another baking dish on top to weigh down the bread. Set aside for 1 hour to allow the bread to absorb the sauce. This part can be made up to 1 day ahead and kept in the fridge.

Preheat oven to 325 F. Remove the top baking dish and plastic wrap. Bake uncovered 35-40 minutes or until set. Serve warm with whipped cream.

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