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 ...

9 slices day old, good quality white bread, each about 1/2 cm thick, crusts removed. 150 g dark chocolate. 425 mls pouring cream. 4 tablespoons dark rum ...

In a small saucepan, Combine the milk, vanilla bean and seeds in a saucepan. Bring just to a boil. Remove from the heat; infuse for 5 minutes, then strain.

BOOZY BREAD PUDDING. Serves four. Ingredients 10g butter 2 eggs 1 egg yolk 125ml cream 125ml milk 75ml dark rum (or 30ml rum essence) 150g caster sugar ½ tsp nutmeg 1 medium ciabatta bread 150g ...

Makes 8 servings. 1/2 cup golden raisins. 1/4 cup dark rum. Unsalted butter. 2 cups heavy cream. 1 cup whole milk. 10 ounces dark (70 to 72 percent cacao) chocolate, finely chopped ...

This rich version of bread pudding was developed by Saveur test kitchen director Kellie Evans, ... Banana and Dark Rum Bread Pudding (recipe) Updated: Feb. 17, 2014, 12:24 p.m.

Butter 13x9x2-inch glass baking dish. Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat. Add chocolate chips and toss to combine.

Chocolate and croissant bread and butter pudding With every spoonful, ... 100 g 70% dark chocolate, roughly chopped into 25 g portions; Method. Preheat the oven to 160 °C.

Whisk the eggs and sugar together in a large bowl until the sugar has dissolved. Add the vanilla extract and milk. Whisk until well combined.

9 Slices, each 1cm thick, good quality white bread, 1 day old. 150g dark continental chocolate. 425mls Thickened cream. 4 tablespoons rum. 110g caster sugar ...