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LifeStyle

Rum, raisin and chocolate bread and butter pudding

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Luke Mangan
July 10, 2012

Cuisine

Rum, raisin and chocolate bread and butter pudding.

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

Reader rating:

Rating: 4 out of 5 stars (4 votes)

Recipe Tools

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

Ingredients

  • Serves 8

  • 1 cup raisins
  • 1/2 cup dark rum
  • 8 large croissants, torn into large pieces
  • 2/3 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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