Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Croissants |
| 1 litre | Cream |
| 1 litre | Milk |
| 10 ounces | White chocolate; (grated) |
| 1 \N | Vanilla pod; split |
| 4 \N | Eggs; whole |
| 12 \N | Egg yolks |
| 12 ounces | Caster sugar |
| 4 ounces | Butter |
| 3 ounces | Sultanas |
| 2 \N | Shots whisky |
| \N \N | Icing sugar |
| \N \N | Apricot jam |
Bring the milk, cream, vanilla pod (split) and the caster sugar to the boil.
Melt the chocolate in the pan with the cream and milk.
In a separate bowl, mix the egg yolks and whole eggs together with the whisky.
Slice the croissants and place in an ovenproof dish about 3 inches deep.
sprinkle the sultanas over the top along with the melted butter.
Add the milk mixture to the egg mixture and mix well. Pass through a sieve and then on to the croissants.
Cover with foil and place in the oven for approximately 30 minutes at gas mark 7-8/200C/415F. When just set, remove from oven. Do not over cook.
Leave to cook for a while then coat with the apricot jam. Dust with icing sugar.
Either place under the grill or use a blow torch to caramelise the surface.
Use a ring to cut out the bread and butter pudding and serve in a serving dish with a scoop of vanilla ice cream. Garnish with some fresh mint sprigs.
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Carlton Food Network
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