Chocolate Bread and Butter Pudding

• 9 slices white bread
• 150 g chocolate chips
• 425 ml cream
• 4 tablespoons rum
• 110 g caster sugar
• 75 g butter
• 3 eggs

---

Remove the crusts from the bread and cut them into triangles. Place the chocolate, cream, rum, sugar and butter into a bowl and place over a pot of water to gently melt the sugar. Whisk the eggs and then fold into the chocolate mixture. Pour a 1cm layer of chocolate into the base of an oven-proof dish and arrange half of the bread triangles over. Pour over half of the remaining chocolate and cover with bread triangles. Pour over the remaining chocolate and using a fork press any exposed bread down so it gets coated with chocolate. Cover dish with plastic wrap and leave to sit for 24-48 hours. Preheat the oven to 180 degrees and bake for 30-35 minutes until the top is crunchy. Leave to stand for 10 minutes before serving with cream.