Michel Roux served up a delicious bread and butter pudding with croissants, vanilla custard and run smoked raisins on Roux Down The River.

The ingredients are: 240g stale croissants (approx 4-5), 3 whole eggs, 100g white sugar, plus a little to sprinkle on top, 1 vanilla pod, 180g whole milk, 2 tbsp rum, 45g raisins and 15g diced butter, plus a little for greasing.

See recipes by Michel in his book titled: Michel Roux Desserts available from Amazon now.