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1
Preheat oven to 350u00b0F
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2
Butter 13x9x2-inch glass baking dish.
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3
Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat.
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4
Add chocolate chips and toss to combine.
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5
Transfer mixture to prepared dish.
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6
Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend.
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7
Pour over bread cubes in dish.
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8
Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.)
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9
Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar.
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10
Bake bread pudding until puffed, brown, and set in center, about 1 hour.
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11
Serve warm with Cinnamon-Rum Sauce.
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12
To make the sauce:
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13
Melt unsalted butter in heavy medium saucepan over medium-low heat.
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14
Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes.
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15
Remove from heat.
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16
Whisk in dark rum and vanilla extract.
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Serve warm over the baked bread pudding.
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(Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)
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19
*Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets.
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**Cook time does not include letting bread stand 30 minutes before baking.
