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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.