Pre-heat oven to 350 degrees. Melt the ice cream in the microwave set to high, for about 1 minute. In a large bowl combine the bread cubes and melted ice cream. Let sit for at least 30 minutes until the bread is soaked. At the same time, put the raisins in a small bowl and submerge in rum. After 30 minutes, mix the chocolate chips and raisins(not the rum) throughout the bread mixture and transfer to a buttered baking dish or individual ramekins and top with the pecans and brown sugar. Bake for 40 minutes until the crust is golden, but the middle still wobbles a little bit when you shake it. Let cool, and devour!

Note: If you only have fresh bread, first cube it then toast it in a 200 degree oven for 5-10 mins until it loses a little moisture, don’t turn it into a crouton!