Rum, raisin and chocolate bread and butter pudding
I don't think I need to say anything about this dessert. Just look at it. Enjoy!
Ingredients
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
Method
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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