Place bread in buttered 12 inc oval porcelain baker. In pan, heat together milk,
cocoa and sugar until cocoa and sugar are dissolved. Allow to cool and beat in
eggs, vanilla and rum until blended. Pour mixture over the bread pieces and
allow to stand for 30 minutes or until liquid is evenly absorbed. Bake at 350
for about 1 hour or until custard is set. Serve warm or chilled, not hot or
cold. Spoon a little Crème Vanilla on top when serving.
1/2 cup cream, whipped
1/2 cup vanilla ice cream
1/2 t. vanilla
1 t. rum, optional
Mix all ingredients and stir until blended. Makes 1 cup sauce. Prepare about 1
hour before serving and store in refrigerator. To make in individual ramekins:
divide bread between 8 individual ramekins. Divide milk mixture evenly between
ramekins. Place ramekins on cookie sheet and bake at 350 for 25 minutes or until
custard is set.
Renny's notes: This is a nice economical dessert that is easily prepared and
enjoyed by all. It is homey and informal, yet when prepared in individual
ramekins, it can be quite elegant. The Crème Vanilla will surprise you. it is
easy and very delicious.
Source: Renny Darling