8 oz. pumpernickel bread 1 C. rum 3 C. heavy cream 1 C. sugar 1 tsp. vanilla extract 8 oz. semi-sweet chocolate, grated 1/2 C. strawberry jam

Spread bread slices on a baking sheet and dry in a 325-degree oven until very dry. Pour rum over the bread and break into very small pieces with a fork. In a medium bowl, beat cream, gradually adding sugar and vanilla. Beat until stiff. In a deep serving dish, spread a layer of whipped cream, then grated chocolate. Top with a layer of bread mixture and dot with jam. Repeat layers until all ingredients have been used. Refrigerate overnight and serve with more whipped cream!