Gordon Ramsay
Gordon used pain au chocolates for his indulgent version - when Kate Garraway challenged him to a bread and butter pud cook-off.
1. Pre-heat the oven to 180°C and lightly butter a 7 x 9 inches (18 x 23 cm) baking dish.
2. Heat the jam in a pan over a low heat until it’s melted, remove and set aside.
3. Butter the slices of pain au chocolate on one side, place them in a large bowl and set aside. Now sprinkle approx 2 tsps of the cinnamon into the buttered serving dish along with the brown sugar and raisin, pour over the melted jam, reserving a small amount for glazing at the end.
4. Whisk the milk, cream, eggs, vanilla seeds, a tsp of the cinnamon and sugar together and pour half of this custard mixture all over the bread. When this has soaked in slightly, arrange the bread in the serving dish so the pieces are overlapping, continue layering the bread until all the pieces have been used, pour over the rest of the custard mix and scatter the surface of the bread with the demerara sugar and a light dusting of the remaining cinnamon.
5. Bake for 35-40 minutes until golden.
6. Brush the pudding with melted apricot jam and serve immediately.
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