Croissant Bread & Butter Pudding

1. 1

   Place the raisins in a glass bowl and pour the Frangelico over them and set aside for 1 hour.

2. 2

   Preheat the oven to 180u00b0C.

3. 3

   Cut the croissants almost in half horizontally, open out and place each croissant in an individual 11/4 cup or 310ml ovenproof dish; drain the raisins, reserving the Frangelico that hasn't soaked into the raisins.

4. 4

   Scatter the raisins on and around the croissants. (If adding chocolate chips, add them now).

5. 5

   Combine the milk, cream, sugar and eggs and the reserved Frangelico in a large jug.

6. 6

   Slowly pour the milk mixture over the croissants, allowing it to soak inches.

7. 7

   Place the dishes on a baking tray and bake the croissant puddings for 35 minutes, or until puffed and golden.

* Per serving · 4 servings · Values may vary.