This is a very special pudding and ideal for dinner parties. It's also lovely cold.
Make it the day before you need it to allow the chocolate sauce to soak into the bread.
- 175g dark chocolate
- 65g butter
- 450ml single cream
- 50ml brandy or rum
- 125g caster sugar
- 1/2 tsp powdered cinnamon
- 10 large slices of white bread, crusts removed
- 3 large eggs
- 50g dark chocolate chips (try white chocolate chips for a lovely speckled look)
- double cream for pouring over when served
- Put the chocolate, butter, cream, rum, sugar and cinnamon in a bowl over a saucepan with water in and gently heat the water. Don't be tempted to stir it until it looks very melted.
- While it's melting cut each slice of bread into 4 pieces by cutting from corner to corner.
- Mix the sauce well and then break in the 3 eggs and stir well again.
- Grease a deep ovenproof dish and then spoon in a couple of spoons of the chocolate sauce over the bottom.
- Add a layer of half the bread, sprinkle on half the chocolate chips and add half the remaining sauce all over the bread.
- Then using the last of the bread put another layer over bread, chocolate chips and then sauce over the top.
- Leave to rest in the fridge for at least a couple of hours, but it's best over night.
- Cook in an oven at 180 degrees for 30-40 minutes until the top looks nice and crispy but still a bit moist. Serve with the cold cream.