1# French bread or challah bread or brioche pullman load, cut into 1” cubes (10 cups)
1 T, plus ½ cup (1 stick) unsalted butter, cut up
¾ c. light brown sugar
12 oz. bittersweet chocolate chopped (2 cups)
2 c. half and half
4 large eggs
¼ c. vanilla rum, spiced rum, or light rum
¼ c. sugar
2 tsp. vanilla extract
¼ tsp. salt
Heat oven 300.
Place bread cubes in a large roasting pan; place in oven 20 minutes, tossing several times, or until bread feels dry and slightly firm. Transfer cubes to a large bowl – cool. Increase oven temp to 350.
With 1 T. butter, grease a 9x3” springform pan.
Heat remaining ½ c. butter and brown sugar in saucepan over medium heat until butter and sugar melt, stirring to combine; add chocolate. Stir until melted and mixture is smooth.
Whisk half and half, eggs, rum, sugar, vanilla and salt; pour over break cubes. Toss well until bread absorbs most of the egg mixture and softens. Fold chocolate mixture into bread mixture until combined. Transfer mixture to prepared pan. Bake 50-55 minutes, until center springs back with gently pressed. Cool in pan on wire rack 30 minutes. Remove sides of pan. Dust top of cake with confectioners’ sugar, if desired. Cut into slices and serve swarm with Eggnog Sauce. Garnish with strawberries or raspberries.
2 T. cornstarch
3 c. prepared eggnog
1/3 c. vanilla rum, spiced rum or light rum
3 T. sugar
¼ tsp. cinnamon
In medium saucepan, dissolve cornstarch in prepared eggnog; stir in rum and remaining ingredients. Bring mixture to a boil, stirring constantly. Boil 1 minute, or until thickened. Remove from heat; strain mixture. Pour into a sauce bowl and refrigerate until slightly chilled.