Prep Time: 20 Min
6 Pains Au Chocolat 3 Egg 50 g Softened Butter 35 g Golden Raisin 4 tbsp Demerara Sugar 3 tbsp Apricot Jam 2 Vanilla Extract 500 ml Whole Milk 120 ml Double Cream 2 tablespoons Ground Cinnamon
Cook Time: 40 Min
First, start by preheating the oven to 180℃. Begin to slice the pain au chocolat and spread the butter to all the slices of the bread.
Further, prepare the custard for the pudding. Beat eggs, add whole milk, regular cream, cinnamon powder, and vanilla essence.
Soak your pain au chocolat into the custard you've just prepared.
Spread the jam over the baking dish, and add Demerara sugar, raisins, and cinnamon powder to the baking pan. Place the soaked pan au Chocolat into the baking dish and pour the leftover mixture over the top.
Sprinkle a teaspoon of sugar and brush a spoonful of jam on the top of the pudding.
Place the baking dish in the oven and bake the pudding for 25-30 minutes at 180°C.
Slice a generous piece of the moist and delicious pudding, brush it with some left jam, and serve.