White Chocolate Bread Pudding

Ingredients
Goes well with Vanilla or Sea Salt Ice Cream

450ml Whole Milk
450ml Double Cream
1 Vanilla Pod (Split and seeds scraped out)
200g White Chocolate (Broken into small pieces)
6 Free-Range Egg Yolks
150g Caster Sugar
5 or 6 Danish Pastries (Recommended Non-Cinnamon, with Raisins, enough to make one or two layers in the dish you are using)
Apricot Jam for Glaze

Directions

• Pre-heat the oven to 220C / 425F / Gas 7

• Place Milk, Cream, and Vanilla seeds in a pan and heat to a gentle simmer. Take off the heat, and add the White Chocolate. Stir until melted and leave to cool.

• Whisk the Egg Yolks  and Sugar until pale and fluffy. Gently add in the warm Milk and Cream mix to Egg and Sugar mix and whisk well.

• Slice the Danish Pastries and put into an oven-proof dish. Make one or two layers.
  *It should fit in the dish with a volume of about 1 Litre

• Pour the Chocolate Custard mix over the Danish, and let it soak up for 10 minutes.

• Cover the dish with tin foil and put in oven and check after 30 minutes. If nearly set (ie; only the middle is uncooked), take off the tin foil and cook for a further 10 minutes.
  *Sometimes it takes longer than 30 mins for custard to set, depends on depth of dish and type of oven)

• When the centre is set, take out of the oven and spread a thin layer of warm Apricot Jam on the top. Put under the grill until Golden and Crispy.

• Serve with Cream or Ice-Cream.