Chocolate Rum Raisin Bread Pudding

The success of this decadent bread pudding lies in the use of stale bread. The drier the bread, the more easily it will soak up the chocolate custard.

Makes 8 servings

1/2 cup golden raisins

1/4 cup dark rum

Unsalted butter

2 cups heavy cream

1 cup whole milk

10 ounces dark (70 to 72 percent cacao) chocolate, finely chopped

6 large eggs, lightly beaten

1 cup light brown sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 stale 10-ounce baguette, cut in 1/2-inch slices, each slice halved

Combine raisins and rum in a small bowl. Let stand at room temperature for at least 1 hour.

Lightly butter an 8-inch square baking dish. Heat cream and milk in a saucepan until hot but not boiling. Remove from heat and add chocolate, whisking until smooth. Whisk eggs, sugar, vanilla and cinnamon together in a large bowl until combined. Add chocolate to the eggs and mix well. Stir in raisins with the rum.

Pour the chocolate mixture over the bread. Let stand 1 hour, pushing down on bread to submerge.

Preheat oven to 325 degrees. Bake in oven until set and the top is crisp, about 1 hour.

Cool slightly. Serve warm with whipped cream.