Name: Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce
Yield: Makes 12 to 14 servings
Ingredients: 1 1-pound loaf brioche* or egg bread with crust, cut into 1-inch cubes; 10 tablespoons (1 1/4 sticks) unsalted butter, melted; 1 cup semisweet chocolate chips; 2 1/2 cups half and half; 1 cup sugar; 6 large eggs; 4 large egg yolks; 2 tablespoons vanilla extract; 1/8 teaspoon salt; 2 tablespoons (packed) dark brown sugar; Cinnamon-Rum Sauce

Fred Provenzano of Seattle, Washington, writes: "While in Washington, D.C., for a convention, I discovered a delightful restaurant, The Little Fountain Cafe. It was so good that I went back for dinner two more times during my stay. Can you persuade pastry chef Lauren Cooper to divulge her recipe for chocolate chip bread pudding?"

The pudding can be assembled up to one day ahead, then popped into the oven just before you sit down for dinner.

Recipe notes

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