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Ingredients
¼ cup raisins
¼ cup rum
10 slices thick white bread, crusts removed
50g unsalted butter, softened, plus extra for greasing
150g caster sugar
2 tsp Chinese five-spice powder
500ml coconut milk
4 eggs
Coconut or vanilla ice cream to serve
Instructions
STEP 1
Preheat oven to 160°C. Lightly grease a 6-cup capacity ovenproof dish with softened butter.
STEP 2
Heat rum in a small saucepan until simmering. Remove from heat and add currants to soak. Set aside for 15 minutes.
STEP 3
Butter one side of each slice of bread. Layer slices, slightly overlapping, into the greased ovenproof dish. Sprinkle over rum-soaked raisins.
STEP 4
Place sugar, Chinese five-spice, coconut milk and eggs into a large bowl. Whisk until well combined.
STEP 5
Pour liquid mixture over the bread. Stand for 10 minutes so the bread absorbs some of the liquid. Then pop the whole thing into your preheated oven for 45-50 minutes or until the pudding is just set and the top is golden brown.
STEP 6
Serve warm with ice cream.
STEP 7
To bake ahead and reheat: Pudding can be baked ahead, cooled and then reheated when ready to serve. To reheat, cover with foil and warm for 20-30 minutes in a 160°C oven. Or bake in a microwave-proof dish and reheat in the microwave.