| 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.
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