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  • 30g unsalted butter
  • 200ml double cream
  • 125g salted caramel sauce
  • 2 large eggs, plus 2 large egg yolks
  • 2 tbsp dark rum (optional)
  • 1 tsp vanilla extract
  • 8 pack butter brioche rolls, broken into 3cm pieces
  • 100g pecans, roughly chopped
  • 100g dark chocolate, roughly chopped
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