Put raisins in a small bowl and cover pour over enough boiling water to cover. Let stand 10 minutes.

Cut the bread into bite size cubes. Heat 2 tbsp of the olive oil in a frying pan and cook until brown. Drain.

Heat the remaining oil and gently fry pine nuts until just starting to color. Add the Spinach, Garlic and jalapeno and cook quickly. Turning the Spinach until just wilted.

Add the raisins and season lightly. Transfer to a warm platter or dish and toss with croutons.