Title: White Chocolate And Croissant Pudding
Categories: For, Better, For, Worse
Yield: 1 servings

6 Croissants
1 l Cream
1 l Milk
10 oz White chocolate; (grated)
1 Vanilla pod; split
4 Eggs; whole
12 Egg yolks
12 oz Caster sugar
4 oz Butter
3 oz Sultanas
2 Shots whisky
Icing sugar
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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