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Chocolate chip bread pudding

This is the US take on bread pudding, one in which the staled bread is cubed before being drenched in an egg custard and softly baked.
From Nigella Kitchen

butter, for greasing
250g/9oz stale bread, cut into 3cm/1¼in cubes
100g/3½oz chocolate chips
3 free-range eggs
40g/1½oz soft light brown sugar
2 tbsp dark rum
125ml/4fl oz double cream
500ml/17fl oz full-fat milk
4 tsp demerara sugar

Preheat the oven to 170C/325F/Gas 3. Grease an ovenproof dish lightly with butter.

Tip in the stale bread cubes. Toss in the chocolate chips to spread evenly among the bread cubes.

Whisk together the eggs, light soft brown sugar, rum, double cream and milk. Pour this mixture over the bread and press the cubes down to coat them in the liquid.

Leave all this to soak for 20 minutes, then sprinkle with the demerara sugar and put straight into the oven for 40-50 minutes. (If your oven browns unevenly, turn the dish around halfway through cooking.) The pudding is ready when the custard has set and has a light wobble.

Let the dish stand for a while before serving - if you can. The smell as it bakes is almost overwhelming and it can be hard to wait once it is out of the oven.