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
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.