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Make the Shortbread: In a medium bowl, mix the flour with the cornmeal and salt. In a standing mixer fitted with the paddle, mix the butter with the confectioners' sugar at medium speed until ...
2. Meanwhile, in a large heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring frequently, until smooth, about 5 minutes. Remove from the heat and keep warm. 3. In a small bowl, mix the espresso with the sugar until dissolved. Whisk in the rum and stir in the bread cubes; let stand for 5 minutes. 4.
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