Preheat the oven to 140c.
Melt the butter in a pan, tip the croissants into an oven proof dish pour over the butter and soaked sultanas.
Warm the cream, milk and chocolate and vanilla in a pan. Whisk the eggs and sugar together in a large bowl, pour the cream mix over the eggs and whisk together.
Add the remaining whisky and whisk again, pour ¾ over the croissants leave to soak for 10 minutes then add the rest.
Carefully pop in the oven and bake for 45 minutes, take out, cover in icing sugar then blow torch until deeply golden.
Preheat the oven to 140c.
Melt the butter in a pan, tip the croissants into an oven proof dish pour over the butter and soaked sultanas.
Warm the cream, milk and chocolate and vanilla in a pan. Whisk the eggs and sugar together in a large bowl, pour the cream mix over the eggs and whisk together.
Add the remaining whisky and whisk again, pour ¾ over the croissants leave to soak for 10 minutes then add the rest.
Carefully pop in the oven and bake for 45 minutes, take out, cover in icing sugar then blow torch until deeply golden.
