Marmalade and Dark Chocolate Bread and Butter Pudding

Using sourdough and croissants in this recipe makes for a great textural combination.

4 large croissants

400 grams sourdough

50 grams butter, softened

⅓ cup orange marmalade

4 large eggs, size 7

3 egg yolks, size 7

500ml cream

200ml milk

50 grams caster sugar

1 teaspoon vanilla extract

1 tablespoon rum

120 grams dark chocolate, roughly chopped

50 grams slivered almonds

pouring cream, to serve

You will need a 40cm x 24cm baking dish.

Preheat the oven to 180°C.

Slice the croissants and sourdough into 2cm-thick slices. Butter both sides of the sourdough and smear a generous spoonful of marmalade on one side of the sourdough and croissants.

In a large bowl, whisk together the whole eggs, egg yolks, cream, milk, sugar, vanilla and rum.

Neatly arrange the bread and croissants in rows in the baking dish. Place a few chunks of dark chocolate between each row. Pour over the custard and top with the almonds. Bake for 40 minutes, or until the custard has set. Serve with pouring cream. SERVES 6