Julie Le Clerc: Chocolate baileys bread puddings

Picture / Carolyn Robertson

Makes 4

1/2 loaf stale fruit bread, crusts removed
1/2 cup coarsely chopped dark chocolate
2 eggs
pinch salt
1 1/4 cups milk
1/2 cup cream
1/3 cup Baileys Irish Cream
1/4 cup brown sugar
3 Tbs raw sugar

1. Preheat oven to 160C. Grease 4 individual ovenproof bowls or ramekins with a little butter.

2. Cut each slice of bread into 4 triangles. Layer evenly into prepared bowls or ramekins, interspersing chocolate between the layers.

3. Beat eggs, salt, milk, cream, Baileys Irish Cream and brown sugar together in a bowl. Pour this mixture evenly into the layered bread and leave to rest for 30 minutes for the bread to completely absorb the liquid.

4. Sprinkle each pudding with a little raw sugar. Put ramekins in a baking pan half filled with warm water and bake for 30-40 minutes or until egg mixture is set.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.