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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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.
Ingredients:
6 Croissants
1 Liter(s) Cream
1 Liter(s) Milk
10 Ounce(s) White chocolate, grated
1 Vanilla pod, split
4 Eggs, whole
12 Egg yolks
12 Ounce(s) Caster sugar
4 Ounce(s) Butter
3 Ounce(s) Sultanas
2 Shots whisky |
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