Bread and butter pudding is a classic, old-fashioned English recipe. When made in the traditional way, that is by pouring milk/cream custard to a pile of buttery triangle sandwiches before baking it in the oven, it's simply the most comforting and warming sweet treat during cold winter nights.
This chocolate chip bread pudding is Nigella's American take on the classic dish, in which the staled bread is simply cubed before being drenched in an eggs, brown sugar, milk, cream and rum custard then sprinkled with crunchy demerara on top and baked until the pudding puffed up.
Whilst it's in the oven, make yourself a cup of tea and stay in the kitchen. The smell coming out from the oven is delicious. Yes, waiting is a torture but it'll be worth it. Serve warm. On the outside, you'll get a nice crunch and the inside is soft with the chocolate chips melted into the bread.
If you're lucky enough to have leftovers, I must say, it's also delicious fridge-cold with a splash of cream.