Chocolate, rum and raisin bread and butter pudding
|12 pieces||Wheat & gluten free bread, stale, crusts removed|
|½ cup||Chocolate, grated|
|0.35 g||Butter, melted|
|⅓ cup||Brown sugar|
- Heat oven to 160 degC. Grease a 1 litre ovenproof dish. Cut bread into cubes. Arrange half the bread in the dish. Scatter with half the grated chocolate and all the raisins and cover with remaining cubes of bread. Drizzle bread with melted butter.
- Combine eggs, milk, cream, brown sugar and rum in a bowl and whisk until sugar dissolves. Pour this mixture over the bread and press down well.
- Allow to sit for 30 minutes so that the bread absorbs the liquid. Sprinkle remaining grated chocolate on top.
- Bake for 45 to 55 minutes until slightly puffed. Serve with lightly whipped cream, if desired.
Tip: It is possible to leave out the rum, if preferred.
Tip: The chocolate can be coarsely chopped rather than grated, if you prefer. or, if you like to find chunks of chocolate in your pudding, you can use chocolate bits.