Chocolate bread pudding

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Soak the sultanas in the brandy until plump. Preheat the oven to 180 degrees and grease a 1,7 litre ovenproof dish with butter. Melt the chocolate and 25 g of the butter in the microwave oven or a bowl over boiling water. Stir gently and set aside.
Arrange a third of the croissant slices in the prepared dish so they overlap. Spread the slices with half the chocolate mixture. Scatter the soaked sultanas on top and arrange half the remaining croissant slices on top. Spread with the remaining chocolate mixture and arrange the remaining croissant slices on top.
Melt the remaining butter, remove from the heat and beat in the cinnamon, eggs, sugar and milk. Pour the milk mixture over the croissants and put the dish in a roasting pan. Add enough boiling water to the pan to come halfway up the sides of the dish. Bake for 45 – 55 minutes or until the custard has set and the pudding is golden brown.
Dust with cocoa powder and icing sugar just before serving.

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