Chocolate Chip Bread Pudding with Maple-Rum Sauce

Ingredients

Directions

Spray 8x8x2-inch baking dish with cooking spray.  In large bowl, whisk eggs, milk, syrup, cream and extract until well blended.  Place bread cubes in prepared dish; sprinkle with chocolate morsels.  Pour custard evenly over bread.  Cover; refrigerate 2 hours.  Preheat oven to 350F.  Bake pudding, uncovered, until puffed and golden brown, about 45 minutes.  Cool slightly (pudding will fall).  Serve warm with Maple-Rum Sauce.  Makes 6 servings.

Maple-Rum Sauce: In 2-qt saucepan over medium-high heat, heat 1 cup Vermont Maid Syrup, 1/2 cup butter or margarine, 1/2 cup heavy or whipping cream and 1/4 cup spiced rum or dark rum to boiling. Reduce heat; simmer 8 to 10 minutes until sauce is slightly thickened.
Spray 8x8x2-inch baking dish with cooking spray. In large bowl, whisk eggs, milk, syrup, cream and extract until well blended. Place bread cubes in prepared dish; sprinkle with chocolate morsels. Pour custard evenly over bread. Cover; refrigerate 2 hours. Preheat oven to 350F. Bake pudding, uncovered, until puffed and golden brown, about 45 minutes. Cool slightly (pudding will fall). Serve warm with Maple-Rum Sauce. Makes 6 servings.

Maple-Rum Sauce: In 2-qt saucepan over medium-high heat, heat 1 cup Vermont Maid Syrup, 1/2 cup butter or margarine, 1/2 cup heavy or whipping cream and 1/4 cup spiced rum or dark rum to boiling. Reduce heat; simmer 8 to 10 minutes until sauce is slightly thickened.
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