Chocolate Bread Pudding

Claire_Bear

James Martin does an amazing looking white chocolate bread and butter pudding on one of his shows, also using croissants instead of normal bread.

• 500 ml Milk
• 500 ml Double cream
• 1 Vanilla pod split lengthways
• 3 Free Range Eggs
• 5 free range egg yolks
• 200 g caster sugar
• 4 large ready made croissants sliced
• 25 g sultanas
• 25 g Butter melted
• 175 g white chocolate grated
• 3 tablespoons whisky
• 55 g apricot jam
• icing sugar to dust
• vanilla ice cream
• fresh Mint to garnish

• Preheat the oven to 200C/400F/Gas 6.
• Pour the milk and cream into a pan, add the vanilla pod and bring slowly to the boil.
• Crack the eggs into a large mixing bowl with the egg yolks and sugar and beat together until pale and fluffy.
• Lay the croissant slices over the base of an ovenproof dish, slightly overlapping the pieces. Sprinkle with the sultanas and pour over the melted butter.
• When the cream mixture has reached boiling point, take it off the heat and allow to cool slightly. Add the egg mixture and grated chocolate to the cream and stir well. Set aside for a few minutes to allow the chocolate to melt, stirring occasionally.
• Add the whisky to the cream mixture, then strain the cream through a sieve over the croissants. Remove the vanilla pod.
• Cover the dish with foil and bake in the oven for 15-20 minutes, or until almost set.
• Remove from the oven, coat the top with the jam and dust with icing sugar. Heat with a mini-blowtorch to caramelise the top, or place under a hot grill

mmmmmmmmmmmmm