14 slices raisin bread, crusts removed and sliced into triangles (4 per slice)
1 cup dark chocolate callets
1/3 cup butter
1½ cups cream
1/4 cup raisins, soaked in brandy overnight
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp mixed spice
1 tsp Cointreau
Place the chocolate, butter, cream and sugar in a double boiler. Once the sugar has dissolved and the cream, butter and chocolate have melted, take off heat and mix in the raisins, cinnamon, cloves, mixed spice and Cointreau.
While the chocolate is melting, whisk the eggs in a separate bowl. Add the melted chocolate mixture to the eggs and blend together.
Its now time to assemble your dessert. Use ramekins if serving for a dinner party or a baking dish if taking to a party. Grease the ramekins or baking dish.
Place half the bread triangles in the base of your baking dish, overlapping the bread. Pour half the chocolate mix over the bread, and then repeat with remaining bread and chocolate mix. Finish with another layer of bread, pressing it down so it soaks up some of the delicious chocolate mix.
You can bake it now, but bread and butter pudding is best to leave for a couple of days. So if you can, cover and refrigerate for one or two days.
Bake at 350F for 30 minutes.
Serve up while wearing your best school uniform outfit and a mischievous grin!