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Rum, raisin and chocolate bread and butter pudding

Luke Mangan

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Rum, raisin and chocolate bread and butter pudding.
Rum, raisin and chocolate bread and butter pudding.Vanessa Levis

I don't think I need to say anything about this dessert. Just look at it. Enjoy!

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Ingredients

  • 1 cup raisins

  • ½ cup dark rum

  • 8 large croissants, torn into large pieces

  • â…“ cup chocolate buds (milk or dark)

  • 2 cups milk

  • 600ml cream

  • pinch salt

  • 2 vanilla beans, split

  • 10 free-range eggs

  • 8 tbsp caster sugar

  • icing sugar, to dust

  • double cream or vanilla ice-cream, to serve

Method

  1. Place raisins in a small bowl. Pour rum over fruit and set aside at room temperature for several hours or overnight. Drain raisins, reserving rum.

    Preheat oven to 150°C. Grease an ovenproof dish – square or round – at least 5cm deep and about 25cm across.

    Place a layer of croissant pieces in base, sprinkle with raisins and chocolate and add another layer of croissant, then raisins and chocolate and so on. Reserve a handful of raisins and chocolate to sprinkle on top.

    Bring milk, cream, salt, vanilla beans and reserved rum to the boil in a saucepan. Remove from heat and discard vanilla beans. Set aside.

    In a large bowl, whisk eggs and sugar together, then slowly pour in milk mixture, whisking constantly. Carefully pour custard over croissant layers, sprinkle with reserved raisins and chocolate and bake for 1 hour, or until custard is just set.

    Dust with icing sugar and serve with double cream or ice-cream.

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