Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • <p>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.</p> <p>Preheat oven to 150°C. Grease an ovenproof dish – square or round – at least 5cm deep and about 25cm across.</p> <p>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.</p> <p>Bring milk, cream, salt, vanilla beans and reserved rum to the boil in a saucepan. Remove from heat and discard vanilla beans. Set aside.</p> <p>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.</p> <p>Dust with icing sugar and serve with double cream or ice-cream.</p>