Rum, raisin and chocolate bread and butter pudding
Luke ManganJuly 10, 2012
Rum, raisin and chocolate bread and butter pudding. Photo: Vanessa Levis
I don't think I need to say anything about the dessert. Just look at it. Enjoy!
- 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
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.