1 loaf of plain brioche bread
1 loaf of chocolate brioche bread
3 cup of milk
3/4 cup brown sugar
4 tablespoons butter
1 teaspoon ground cinnamon
1 teaspoon mixed essence (of vanilla)
1 cup of raisins, chopped
1 1/2 tablespoon dark rum
FOR THE SAUCE:
1/3 cup of half and half
1 cup of white sugar
1/2 cup of butter
1 1/2 tablespoon of dark rum
1 cup of semi-sweet chocolate chips (I used Hershey’s)
Chop the loaves of bread into 2 inch piece and place in a large bowl.
In a small sauce pan on low heat, add the 3 cups of milk, brown sugar, butter, cinnamon, essence and the chopped raisins.
Stir until the sugar is completely dissolved and the milk is just warmed through. Pour the mixture over the bread pieces. Stir gently and allow to sit for 30 minutes so that the bread can absorb the liquids.
Preheat the oven to 350 degrees.
Make the Chocolate Rum sauce. To a small sauce pan on low heat, add the half and half, sugar and butter. Stir until the butter and sugar has melted. Add in the chocolate chips and rum. Continue to stir until the chocolates has melted and the sauce is thickening up.
Remove from heat and set aside until ready to use.
Crack the 3 eggs into the soaked bread and mix thoroughly.
Grease & dust with flour a 12 by 12 muffins sheet or a 8 by 8 baking dish. I used a muffin sheet.
Fill each muffin cup with a little of the bread mix. Place it into the oven to cook for 1 hour 15 minutes and the top is golden brown. To find out if it is fully cooked inside stick a knife through it and if it comes out clean it is done. If not then pop it back in the oven for a little longer.
Server the bread pudding with a drizzle of the chocolate sauce over it.