White Chocolate & Whisky Bread And Butter Pudding

Ingredients

• 3 whole eggs and 5 egg yolks
• 200g caster sugar
• 6 butter croissants
• handful of sultanas
• 1 vanilla pod, split
• butter for greasing
• 1 pt double cream
• 1 pt milk
• 200g good quality, white chocolate, grated
• 3 tbsp whisky
• Apricot jam
• Icing sugar

Method

1. Mix whole eggs and yolks together, add sugar
2. Heat the cream and milk with the vanilla pod in a saucepan until nearly boiling, pour on to egg mixture
3. Lightly butter a large oven proof dish. Cut croissant up and put overlapping into the dish and dot with the sultanas
4. Add grated chocolate to the egg and milk mixture and then the whisky.
5. Pour over croissants, cover with foil and bake in oven at 175ºC for 30-40 minutes. When done, it should be fairly soft in the middle.
6. Glaze with apricot jam, sift icing sugar over and caramelise with a blow torch.