12 slices large size white sandwich bread
40g butter, softened
100g dark good quality chocolate, roughly chopped
1/2 cup raisins
4 eggs
1/4 cup caster sugar
300mls thickened lite cream
1/2 cup milk
1/4 cup rum
2 teaspoons vanilla
1 Remove crusts from bread and using a rolling pin roll bread flat. Spread each slice of bread with butter and the edges of the reverse side of each slice of bread. Put chocolate and raisin into a small bowl and stir until well combined.
2 Preheat oven to 180C. Place a tablespoon of chocolate and raisin mixture into the centre of each slice of bread, on the side with the butter just on the edges. Carefully pick each corner of the bread up and secure, by pressing together with your fingers, forming a little sack. Place each “sack” into a 26cm x 17cm (base measurement) rectangular ovenproof dish.
3 Place eggs, thickened cream, milk, rum and vanilla into a bowl. Whisk until well combined. Carefully pour the egg mixture over the prepared bread and butter sacks. Bake for 40-45 minutes or until custard is set and peaks of bread are golden brown. Sprinkle with icing sugar and serve immediately.
