Croissant Pudding

This is a decadent version of Bread & Butter Pudding I posted earlier. 

Ingredients:

1. Croissants (400 g)
2. Cream (600 ml)
3. Milk (600 ml)
4. Sugar (half cup or more if you like sweeter) 
5. White chocolate (200 g)
6. Sultanas/Raisins (1 cup, less or none if you don't like raisins)
7. Butter (melted) 3 tbsp
8. Vanilla 1 tbsp

Process;

• Chop 10 large croissant
• Spread in a oven-proof dish.
• Sprinkle sultanas over
• Sprinkle butter all over 

       Make custard:

• Mix 600ml Cream &  600 ml milk
• Add vanilla 
• Add 200g of white chocolate 
• Warm it up until chocolate is melted. 

       In a separate large bowl: 

• Mix 6 egg yolks + 2 whole eggs. 
• Add sugar. 
• Whisk
• Pour warm milk mixture gradually into egg sugar mix while whisking.
• Pour on croissants
• Let it soak for 15 minutes 
• Cover with tin foil 
• Turn the oven on to 200c (by the time oven will reach 200c croissants will be well soaked and ready)
• Put the dish in the oven 
• After 15 minutes, take it out and let cool down and then chill in the fridge.

The dish is not complete without a caramel crust. Ideal way to do it is to sprinkle some sugar over and use a blow torch to caramelise the sugar. It is unlikely that an average kitchen would have a blow torch! So the other way to do it is to sprinkle icing sugar (powdered sugar) over and put it under hot grill for few minutes until the sugar is melted.