COMBINE the milk, chocolate, PHILLY, cocoa and sugar in a large saucepan over low heat, stirring until smooth. Allow to cool then whisk in the eggs
CUT each bread slice in half diagonally. Arrange bread triangles in a greased 2 litre capacity shallow baking dish. Pour over chocolate mixture and stand for 10 minutes
BAKE in a moderately slow oven 160°C for 35-40 minutes or until set. Allow to cool slightly. Dust with icing sugar and serve with cream. Serve immediately
Tips & Hints
Italian Panettone is a great substitute for raisin bread.
