| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | For, Better, For, Worse | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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