Ingrédients pour Chocolate Rum Bread Pudding
- 4 large eggs
- Heavy Cream
- Brown Sugar
- 2 teaspoons ground cinnamon
- Dark Rum
- ½ teaspoon salt
- Cocoa Powder
- 1 cup chopped bittersweet chocolate
- White Bread
- Whipped cream or vanilla ice cream (for serving)
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Comment préparer Chocolate Rum Bread Pudding
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, whisk together 4 large eggs and 2 cups heavy cream until light and frothy.
- Add ¾ cup granulated sugar, 2 teaspoons ground cinnamon, ½ cup dark rum, ½ teaspoon salt, ½ cup unsweetened cocoa powder, and 1 cup chopped bittersweet chocolate. Whisk until thoroughly combined.
- Butter a 2-quart baking dish. Arrange 6 cups cubed stale bread evenly in the bottom of the prepared dish.
- Pour the egg-cream mixture evenly over the bread, ensuring all pieces are moistened. Let sit for 10 minutes to allow the bread to absorb the liquid.
- Place the baking dish in a larger roasting pan. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the baking dish (this creates a water bath for even cooking).
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, loosely tent with foil.
- Let cool for at least 15 minutes before serving. Serve warm with a dollop of whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
69g
Fat
54g
Carbs
9g
