![Chocolate Croissant Bread And Butter Pudding](https://www.allysongofton.co.nz/content/recipes/262.jpg?width=320&height=479&fit=bounds)
A rather divine twist on an old favourite, perfect for winter entertaining.
Ingredients
- ½ cup raisins
- ¼ cup Grand Marnier (orange liqueur) or brandy
- 1 cup milk
- ½ cup cream
- 150 grams dark chocolate, broken into even-sized pieces
- 4 large croissants
- 4 eggs
- ½ cup caster sugar
- icing sugar
Grand Marnier Sauce
- ¼ cup Grand Marnier (or use brandy )
- ¼ cup sugar
- ¼ cup cream
- ½ cup freshly squeezed orange juice
- 2 grated rind, oranges
- 2 tblsp golden syrup
Method
- Soak the raisins in the Grand Marnier for 30 minutes.
- Heat the milk and cream to scalding point and add the chocolate. Stir until the chocolate has dissolved.
- Pull the croissants to pieces and place in a large bowl with the chocolate milk.
- Beat the eggs and sugar until thick and mix into the croissant mixture with the raisins.
- Spoon into 8 well-greased individual 3/4 -cup ramekin dishes.
- Bake in a bain marie (see Chocolate Terrine Cook\'s Tip) at 160°C for 40 minutes or until set.
- Serve dusted with icing sugar and a good pouring of Grand Marnier Sauce
Grand Marnier Sauce
- Put all the ingredients into a saucepan and heat gently until combined.
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