Rum, Raisin And Chocolate Bread And Butter Pudding

• 1 cup raisins
• 1/2 cup dark rum
• 8 large croissants, torn into large pieces
• 2/3 cup chocoate buds
• 2 cups milk
• 600ml cream
• pinch salt
• 2 vanilla beans, halved
• 10 eggs (can use some yolks only)
• 8 Tbsp caster sugar
• icing sugar, to dust
• cream or icecream 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 at least 5cm deep and 25cm across.
3. Place a layer of croissant pieces in the 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.
4. Bring milk, cream, salt, vanilla beans (scrape) and reserved rum to the boil in a saucepan. Remove from heat and discard vanilla beans. Set aside.
5. 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 an hour or until the custard is just set. Dust with icing sugar and serve with cream or icecream.

raisins, dark rum, croissants, chocoate buds, milk, cream, salt, vanilla beans, eggs, caster sugar, icing sugar, cream

Taken from www.epicurious.com/recipes/member/views/rum-raisin-and-chocolate-bread-and-butter-pudding-52305201 (may not work)