NEED TO KNOW
|Type of dish||Sweet treat|
|Cooking time||1 - 2 hours|
There's no need to say anything about this pudding - just look at it!
RUM, RAISIN AND CHOCOLATE BREAD AND BUTTER PUDDING
|1 cup raisins|
|½ cup dark rum|
|8 large croissants, torn into large pieces|
|2/3 cup chocolate buds (milk or dark)|
|2 cups milk|
|2 vanilla beans, split|
|10 free-range eggs|
|8 Tbsp caster sugar|
|icing sugar, to dust|
|cream or vanilla ice-cream, to serve|
|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.
2. 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.
3. Bring milk, cream, salt, vanilla beans and reserved rum to the boil in a saucepan. Remove from heat and discard vanilla beans. Set aside.
4. 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 one hour, or until custard is just set. Dust with icing sugar and serve with cream or ice cream. Serves eight.
- Daily Life
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