Remove crusts from the slices of bread, which should leave you with approximately 36 squares. Cut each slice into 4 triangles.
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. Let butter and chocolate melt and sugar dissolve. Remove bowl from heat and stir well. In separate bowl, whisk eggs. Pour chocolate mixture over them and whisk again very well to blend.
Spoon about 1/2 layer of chocolate mixture into the base of an ovenproof dish. Arrange half the bread triangles over the chocolate in overlapping rows. Pour half the remaining chocolate mixture over the bread as evenlyas possible. Arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press bread gently down so that it gets covered evenly with the liquid as it cools. 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. Remove cling film and bake at 180°C for 30-35 minutes. Leave to stand for 10 minutes before serving with well chilled cream.
Instructions
Remove crusts from the slices of bread, which should leave you with approximately 36 squares. Cut each slice into 4 triangles.
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. Let butter and chocolate melt and sugar dissolve. Remove bowl from heat and stir well. In separate bowl, whisk eggs. Pour chocolate mixture over them and whisk again very well to blend.
Spoon about 1/2 layer of chocolate mixture into the base of an ovenproof dish. Arrange half the bread triangles over the chocolate in overlapping rows. Pour half the remaining chocolate mixture over the bread as evenlyas possible. Arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press bread gently down so that it gets covered evenly with the liquid as it cools. 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. Remove cling film and bake at 180°C for 30-35 minutes. Leave to stand for 10 minutes before serving with well chilled cream.
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