Captain Hershey's Rum Pudding

10 large eggs
1 cup rum or spiced rum*
2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons vanilla extract
2 cups HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup granulated sugar
1/2 cup HERSHEY'S Cocoa
1 quart heavy cream
1 loaf Italian or French bread, cubed (about 10 cups)
Vanilla ice cream
White chocolate sauce (optional)
HERSHEY'S Chocolate Syrup
Heat conventional oven to 350*F (175*C). Butter or oil 10 to 12 individual baking dishes

In large bowl with wire whisk, blend together eggs, rum, spices and vanilla. Place HERSHEY'S Semi-Sweet Chocolate Chips, sugar and HERSHEY'S Cocoa in heavy saucepan. Gradually blend in cream. Over low heat, stirring constantly, heat until HERSHEY'S Semi-Sweet Chocolate Chips are melted and mixture is smooth. Gradually blend into egg mixture. Add bread, stirring to coat. Let stand until all bread is soaked (about 2 to 3 hours). Stir occasionally. Spoon mixture into prepared dishes.

Bake 25 to 30 minutes or until set.

To Serve: Turn out and reheat in steamer 1 1/2 minutes, or heat in microwave at HIGH 30 seconds. Place on large plate with scoop of ice cream. Drizzle with white chocolate sauce, if desired, and HERSHEY'S Chocolate Syrup. Garnish as desired. Makes 6 servings.

* 1/2 cup water plus 1 tablespoon vanilla extract can be substituted for each cup of rum.

Recipe courtesy of HersheysSyrup.com.