Courtesy of Tracey Goldie
- 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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