Chocolate Bread Pudding with Rum Sauce So Good It Could Kill You

The day before:

RUM SAUCE:

Scald:
½ C. half and half

Mix:
3 large egg yolks
5T sugar

Slowly beat in scalded half and half, don’t cook the eggs.
Add to sauce pan, (spray it first with Pam, the custard is easier to pour)

Add:
½ C half and half and cook over low heat, stirring constantly until mixture coats the back of a spoon.
Stir in:
2 T dark rum, or any other spirits, I think Sabra is divine, but you could use vanilla, just not as much
Pour into a serving dish; cover the top of the custard with plastic wrap.
Tear into bite size pieces enough croissants to make 5 Cups, let them sit on a cookie sheet to get stale.

Two hours before serving:
Combine in a pan large enough to hold the croissant pieces to be mixed with the sauce:

½ C. sugar
2 T unsweetened cocoa
Stir in
1 C chocolate milk 1 C heavy cream
6 oz semisweet chocolate squares 3 T butter

Cook over low heat, stirring constantly, until chocolate is melted
Add a tablespoon of the hot mixture at a time while beating constantly to
3 Large eggs lightly beaten until you have about ½ C and you are sure the eggs aren’t going to cook when you add the egg mixture to the saucepan. Add the egg mixture to the sauce pan and stir well

Add:
¼ C of rum, or what ever spirits you added to the custard sauce
Toss with:

Croissants

Mix well and let sit 30 minutes, stirring every so often from the bottom up
Heat oven to 350 degrees, Boil a teakettle full of water, and turn off water.
Place mixture in a well greased 2 quart casserole and place in a roasting pan and place it in the oven. Pour the hot water into the roasting pan to ½ way up the casserole. Bake 30 minutes, or until the blade of a knife inserted into the center is clean when removed. Serve with Rum Sauce to rave reviews.

Contributed by Becky