This is a nice economical dessert that is prepared and enjoyed by all. It is homey and informal, yet when prepared in individual ramekins, it can be quite elegant. The Creme Vanilla will surprise you. It is easy and very delicious.

8 thick slices day-old egg bread, remove crusts and tear into pieces
1/2 cup semi-sweet chocolate mini-chips

2 1/2 cups half and half or milk
1/3 cup sifted cocoa
1 cup sugar

4 eggs
1 tablespoon vanilla
1 tablespoon rum (optional)

Place bread in a buttered 12-inch oval porcelain baker. In a saucepan, 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, hot or cold. Spoon a little Creme Vanilla on top when serving. Serves 8.

Creme Vanilla:
1/2 cup cream, whipped
1/2 cup vanilla ice cream
1/2 teaspoon vanilla
1 teaspoon rum, optional

Combine all the ingredients and stir until blended. Yields 1 cup sauce. Prepare about 1 hour before serving and store in the refrigerator.

To Prepare in Individual Ramekins:
Divide bread between 8 ramekins. Divide milk mixture evenly between the ramekins. Place ramekins on a cookie sheet and bake at 350° for 25 minutes or until custard is set.