White chocolate bread and butter pudding recipe
 All-butter croissants are used instead of bread for an indulgent take on this old fashioned pudding. Equipment and preparation: for this recipe you will need an ice cream maker and a stick blender. 400ml/14fl oz double cream100ml/3½fl oz full fat milk1 vanilla pod, split in half lengthways and seeds scraped out6 free-range egg yolks100g/3½oz caster sugar100ml/3½fl oz whisky 400ml/14fl oz double cream 100ml/3½fl oz full fat milk 1 vanilla pod, split in half lengthways and seeds scraped out 6 free-range egg yolks 100g/3½oz caster sugar 100ml/3½fl oz whisky 3 large all-butter croissants, thickly sliced25g/1oz sultanas40g/1½oz butter, softened500ml/18fl oz double cream500ml/18fl oz milk300g/10½oz white chocolate, roughly chopped3 free-range eggs6 free-range egg yolks200g/7oz caster sugar75ml/3floz whisky2 tbsp icing sugar, to dust 3 large all-butter croissants, thickly sliced 25g/1oz sultanas 40g/1½oz butter, softened 500ml/18fl oz double cream 500ml/18fl oz milk 300g/10½oz white chocolate, roughly chopped 3 free-range eggs 6 free-range egg yolks 200g/7oz caster sugar 75ml/3floz whisky 2 tbsp icing sugar, to dust 400ml/14fl oz milk75g/2½oz honeycomb toffee (cinder toffee)1 tsp lecithin powder 400ml/14fl oz milk 75g/2½oz honeycomb toffee (cinder toffee) 1 tsp lecithin powder Method For the ice cream, put the cream and milk in a saucepan with the vanilla pod (reserve the seeds for the pudding) and bring to a simmer.Whisk the egg yolks and sugar together in a bowl. Add the whisky to the hot cream and bring to a simmer then pour it over the eggs and whisk to combine. Return the mixture to the pan and heat until thick enough to coat the back of a spoon.Strain and reserve the vanilla pod for making the pudding. Pour into an ice cream maker and churn following the manufacturer’s instructions. Freeze until needed.For the pudding, preheat the oven to 180C/350F/Gas 4.Lay the croissants in an ovenproof dish with the sultanas layered in between, then dot with the softened butter.Place the cream, milk and reserved vanilla pod and seeds in a saucepan. Bring to the boil, add the chocolate and whisk until melted.Place the eggs, egg yolks and sugar in a bowl and whisk to combine. Pour the hot chocolate custard through a sieve over the eggs and whisk to combine. Add the whisky and mix. Ladle it through a fine sieve over the croissants and set aside for 15-20 minutes to soak.Cover with aluminium foil and place in the oven for 25-30 minutes, or until golden-brown and the custard is just set.Remove from the oven and dust with icing sugar. Use a blowtorch or place under the grill to caramelise.For the foam, place the milk, honeycomb and lecithin into a small saucepan and bring to the boil, then froth with a stick blender until foaming.To serve, place a slice of the pudding in the centre of the serving plates with some of the sauce from the dish, top with a scoop of ice cream and a spoonful of foam. For the ice cream, put the cream and milk in a saucepan with the vanilla pod (reserve the seeds for the pudding) and bring to a simmer. For the ice cream, put the cream and milk in a saucepan with the vanilla pod (reserve the seeds for the pudding) and bring to a simmer. Whisk the egg yolks and sugar together in a bowl. Whisk the egg yolks and sugar together in a bowl. Add the whisky to the hot cream and bring to a simmer then pour it over the eggs and whisk to combine. Return the mixture to the pan and heat until thick enough to coat the back of a spoon. Add the whisky to the hot cream and bring to a simmer then pour it over the eggs and whisk to combine. Return the mixture to the pan and heat until thick enough to coat the back of a spoon. Strain and reserve the vanilla pod for making the pudding. Pour into an ice cream maker and churn following the manufacturer’s instructions. Freeze until needed. Strain and reserve the vanilla pod for making the pudding. Pour into an ice cream maker and churn following the manufacturer’s instructions. Freeze until needed. For the pudding, preheat the oven to 180C/350F/Gas 4. For the pudding, preheat the oven to 180C/350F/Gas 4. Lay the croissants in an ovenproof dish with the sultanas layered in between, then dot with the softened butter. Lay the croissants in an ovenproof dish with the sultanas layered in between, then dot with the softened butter. Place the cream, milk and reserved vanilla pod and seeds in a saucepan. Bring to the boil, add the chocolate and whisk until melted. Place the cream, milk and reserved vanilla pod and seeds in a saucepan. Bring to the boil, add the chocolate and whisk until melted. Place the eggs, egg yolks and sugar in a bowl and whisk to combine. Pour the hot chocolate custard through a sieve over the eggs and whisk to combine. Add the whisky and mix. Ladle it through a fine sieve over the croissants and set aside for 15-20 minutes to soak. Place the eggs, egg yolks and sugar in a bowl and whisk to combine. Pour the hot chocolate custard through a sieve over the eggs and whisk to combine. Add the whisky and mix. Ladle it through a fine sieve over the croissants and set aside for 15-20 minutes to soak. Cover with aluminium foil and place in the oven for 25-30 minutes, or until golden-brown and the custard is just set. Cover with aluminium foil and place in the oven for 25-30 minutes, or until golden-brown and the custard is just set. Remove from the oven and dust with icing sugar. Use a blowtorch or place under the grill to caramelise. Remove from the oven and dust with icing sugar. Use a blowtorch or place under the grill to caramelise. For the foam, place the milk, honeycomb and lecithin into a small saucepan and bring to the boil, then froth with a stick blender until foaming. For the foam, place the milk, honeycomb and lecithin into a small saucepan and bring to the boil, then froth with a stick blender until foaming. To serve, place a slice of the pudding in the centre of the serving plates with some of the sauce from the dish, top with a scoop of ice cream and a spoonful of foam. To serve, place a slice of the pudding in the centre of the serving plates with some of the sauce from the dish, top with a scoop of ice cream and a spoonful of foam.