Rum, raisin and chocolate bread and butter pudding

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

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


1 cup raisins

½ cup dark rum

8 large croissants, torn into large pieces

⅓ 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


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.