Raisinets Bread Pudding

*from Raisinets

• 1 lb loaf egg bread cut into 1/2 in slices
• 1 (12 oz)can evaporated milk
• 1 1/4 c sugar
• 1/2 c water
• 4 large eggs
• 2 tbsp dark rum
• 1 tbsp vanilla
• 1/2 c dark chocolate Raisinets

Preheat oven to 400 degrees.
Grease eight 6-oz ramekins
Use a 2 1/2-in-round cookie cutter to cut circles in bread slices.
Place slices on ungreased cookie sheet.
Bake for 5 min until golden brown.
Remove and reduce oven temp to 350
Combine evaporated milk, sugar, & water in a medium saucepan.
Cook over low heat, stirring occasionally, until sugar is dissolved.
Remove from heat.
Whisk eggs in a large bowl.
Gradually whisk warm milk mixture into eggs.
Stir in rum and vanilla extract.
Place prepared ramekins on baking sheet.
Place one bread round in each ramekin.
Top evenly with 1/2 the Raisinets.
Top each with another bread round, remaining Raisinets, and remaining bread rounds.
Divide custard mixture among ramekins.
Let stand for 30 minutes, pressing down on bread occasionally.
Bake for 25 minutes or until tops are puffed and brown.
Let cool for 10 minutes.
Top with chocolate sauce and serve (see below)

Chocolate sauce
1 c chocolate morsels
2/3 c (5 ounce can)evaporated milk
1 tsp vanilla

Combine morsels and evaporated milk in small saucepan.
Cook over low heat, stirring frequently, until morsels are melted.
Remove from heat.
Stir in vanilla.
Pour onto bread pudding and serve!