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1
Remove crusts from the slices of bread, which should leave you with approximately 36 squares.
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2
Cut each slice into 4 triangles.
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3
Place chocolate, cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let thebowl touch the water.
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4
Let butter and chocolate melt and sugar dissolve.
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5
Remove bowl from heat and stir well.
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6
In separate bowl, whisk eggs.
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7
Pour chocolate mixture over them and whisk again very well to blend.
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8
Spoon about 1/2 layer of chocolate mixture into the base of an ovenproof dish.
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9
Arrange half the bread triangles over the chocolate in overlapping rows.
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10
Pour half the remaining chocolate mixture over the bread as evenlyas possible.
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11
Arrange the rest of the triangles over that, finishing off with a layer of chocolate.
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12
Use a fork to press bread gently down so that it gets covered evenly with the liquid as it cools.
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13
Cover dish with cling film and allow to stand at room temperature for 2 hours before transferring to fridge for a minimum of 24 hours before cooking.
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14
Remove cling film and bake at 180C for 30-35 minutes.
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15
Leave to stand for 10 minutes before serving with well chilled cream.
