Extreme comfort food! Irresistible
chocolate bread pudding laced with rum and spices and served
with a scoop of vanilla ice cream, drizzled with chocolate syrup!
Captain Hershey's
Rum Pudding
- 10 large eggs
1 cup rum or spiced rum*
2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons vanilla extract
2 cups HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup granulated sugar
1/2 cup HERSHEY'S Cocoa
1 quart heavy cream
1 loaf Italian or French bread, cubed (about 10 cups)
Vanilla ice cream
HERSHEY'S Chocolate Syrup
- Heat conventional oven
to 350°F (175°C). Butter or oil 10 to 12 individual baking
dishes.
- In large bowl with wire
whisk, blend together eggs, rum, spices and vanilla.
- Place HERSHEY'S Semi-Sweet
Chocolate Chips, sugar and HERSHEY'S Cocoa in heavy saucepan.
Gradually blend in cream.
- Over low heat, stirring
constantly, heat until HERSHEY'S Semi-Sweet
Chocolate Chips are melted and mixture is smooth. Gradually blend
into egg mixture.
- Add bread, stirring to
coat. Let stand until all bread is soaked (about 2 to 3 hours).
Stir occasionally.
- Spoon mixture into prepared
dishes.
- Bake 25 to 30 minutes
or until set.
- To Serve: Place a serving
portion onto dessert plates with scoop of ice cream. Drizzle
with HERSHEY'S Chocolate Syrup. Garnish as desired.
Makes 6 servings.
*1/2 cup water plus
1 tablespoon vanilla extract can be substituted for each cup
of rum.
Tip: If pudding is cold,
reheat in microwave at HIGH 30 seconds.
Recipe courtesy of HersheysSyrup.com.
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