A traditional dessert with a sweet chocolate twist.
Start the dish by buttering the bread, then slice into triangles
Butter an oven proof dish and place a layer of bread down, sprinkle in a layer of sultanas and both chocolates
Arrange 1 layer of bread triangles in the dish then sprinkle again with sultanas and chocolate. Repeat this process 2 more times or until you reach the rim of the oven dish
To make the custard, bring the cream, milk and vanilla to a boil. In a separate bowl, whisk the egg yolks and sugar
Pour the cream mix over the yolks and sugar, whisking it in then cook it out for 5 min, Allow to cool slightly and pour the mixture over the bread and sultanas, slightly press and Leave this to soak for at least 4 hours, topping it up with more custard if needed.
Heat the oven to 120°CPut the pudding dish into a roasting tin and pour some warm water around the sides
Bake for 25 – 30 minutes until the edges are browned.
Caramelise the top with sugar and a blowtorch or hot grill.