Source: Bon Appetit Magazine, January, 2003, p.37

Little Fountain Café in Washington D.C.

 

The pudding can be assembled up to one day ahead, then popped into the oven just before you sit down for dinner.

 

 

12 TO 14 SERVINGS

 

1 1-pound loaf brioche* or egg bread with crust, cut into 1-inch cubes

10 tablespoons (I ¼ sticks) unsalted butter, melted

1 cup semisweet chocolate chips

2 ½ cups half and half

1 cup sugar

6 large eggs

4 large egg yolks

2 Tablespoons vanilla extract

1/8 teaspoon salt

2 Tablespoons (packed) dark brown sugar

 

Cinnamon-Rum Sauce (recipe below)

 

 

Preheat oven to 350° F. Butter 13x9x2 inch glass baking dish.  Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat.  Add chocolate chips and toss to combine.  Transfer mixture to prepared dish.  Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. Pour over bread

cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into

custard. (Can be prepared 1 day ahead.  Cover and refrigerate.)

 

Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar.  Bake bread pudding until puffed, brown, and set in center about 1 hour. Serve warm with Cinnamon-Rum Sauce.

 

'Brioche is a golden, light bread made from egg- and butter-enriched yeast dough.  It is available at French bakeries and some large supermarkets.

 

 

CINNAMON-RUM SAUCE

 

Any leftover sauce would also be terrific

served over ice atom.

 

MAKES ABOUT I ½ CUPS

1 cup (2 sticks) nnsalted butter

1 cup (packed) dark brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

¼ cup dark rum

1 Tablesoon vanilla extract

 

 

Melt butter in heavy saucepan over medium-low heat. Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth about 6 minutes. Remove from heat. Whisk in dark rum and vanilla extract. Serve warm.

 

(Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.