CHOCOLATE BREAD PUDDING with BUTTERED RUM SAUCE

Makes about 8 servings

Nonstick spray

BUTTERED RUM SAUCE

½ cup (112 g/1 stick) unsalted butter

1 cup (225 g) packed light brown sugar

⅓ cup (120 ml) heavy cream

3 tbsp (45 ml) dark rum

½ tsp pure vanilla extract

BREAD PUDDING

2 cups (475 ml) heavy cream

1 cup (240 ml) milk

4 large eggs

¾ cup (150 g) granulated sugar

1½ cups (263 g) semisweet chocolate chips

½ cup (55 g) Dutch-processed cocoa powder

½ tsp salt

2 tsp (10 ml) vanilla extract

1 (1-lb [455-g]) day-old baguette loaf, cut into ½” (1.3-cm) cubes

Spray a 9 x 13–inch (23 x 33–cm) baking pan with nonstick spray, then set aside.

Prepare the rum sauce: In a small saucepan, melt the butter over medium heat. Add the brown sugar, stirring to dissolve it. Pour in the cream, rum and vanilla, stirring to combine. Lower the heat to low and simmer, stirring frequently, until slightly thickened, about 5 minutes. Keep the sauce warm until you are ready to serve it.

Prepare the pudding: In a large saucepan over low heat, whisk together the heavy cream, milk, eggs and granulated sugar until warmed and the sugar is dissolved, being careful not to scramble the eggs.

Add the chocolate chips and cocoa powder, stirring until the chocolate is melted and thoroughly combined. Remove the pan from the heat and stir in the salt and vanilla. Place the bread cubes in an even layer in the prepared baking pan and pour the chocolate mixture evenly over the bread. Press down where necessary, to make sure all the bread is submerged. Cover the pan with plastic wrap and allow it to rest for 30 minutes so the mixture has time to absorb into the bread.

Set up the EGG for 350°F (180°C), indirect without a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 350°F (180°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 30 percent open. Make minor adjustments as necessary.

Once the grill comes up to temperature, place the pan of bread pudding on the cooking grid, close the lid and bake until the custard is set, 35 to 40 minutes. Remove the pan from the grill and let it rest for 5 minutes. Serve the bread pudding warm with a drizzle of the rum sauce.