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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (5247g)|
|Recipe Makes: 1|
|Calories from Fat: 11291 (69%)|
|Amt Per Serving||% DV|
|Total Fat 1254.6g||1673 %|
|Saturated Fat 631.9g||3159 %|
|Monounsaturated Fat 430.4g|
|Polyunsanturated Fat 109.7g|
|Cholesterol 26539.2mg||8166 %|
|Sodium 6739.6mg||232 %|
|Potassium 6149.5mg||162 %|
|Total Carbohydrate 833g||245 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 820.6g|
|Protein 462.3g||660 %|
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Calories per serving: 16464
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