1. Gently warm the Alpro Hazelnut Drink on a low heat while you soak the raisins in water.
2. Cut the (stale) bread into squares of around 2cm square and put them in a mixing bowl along with the cinnamon, brown sugar, eggs, gingerbread and the soaked raisins.
3. Pour the Alpro Hazelnut Drink over the bread mixture, stir until well mixed and then add the chocolate, broken into small pieces.
4. Pour the mixture into a greased and floured bread tin, smooth the top and bake in a preheated oven at 170°C for 1 hour. When ready, allow your bread pudding to cool down, turn out of the tin and lightly dust with icing sugar before slicing.
Use fondant chocolate (75% cocoa or more), as it contains less lactose