White chocolate and croissant pudding
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Croissants | |
| 1 | litre | Cream |
| 1 | litre | Milk |
| 10 | ounces | White chocolate; (grated) |
| 1 | Vanilla pod; split | |
| 4 | Eggs; whole | |
| 12 | Egg yolks | |
| 12 | ounces | Caster sugar |
| 4 | ounces | Butter |
| 3 | ounces | Sultanas |
| 2 | Shots whisky | |
| Icing sugar | ||
| Apricot jam | ||
Directions
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.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.