Croissant Bread & Butter Pudding

Directions

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 180°C.
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.