German Bread Pudding

8 ounces pumpernickel bread
1 to 1 1/2 cups rum
3 cups heavy cream
1 cup sugar
1 teaspoon vanilla extract
8 ounces semisweet chocolate, grated
1/2 cup strawberry jam

Spread bread slices on a baking sheet and dry in a 325 degree F oven - bread should be very dry.

Pour rum over the dried bread slices and, with a fork, break bread into small pieces.

Whip the cream, adding the sugar and vanilla extract gradually until stiff.

In a deep serving dish, spread a layer of whipped cream, then grated chocolate. Top with a layer of the bread mixture and dot with strawberry jam. Continue the layers until all ingredients are used.

Refrigerate overnight or at least 8 hours before serving.

Serve with a dollop of whipped cream.