Preheat the oven to 200°C.
Toast the breadcrumbs on a tray for a few minutes until crisp.
Beat the two creams with sugar, then mix in egg yolks, whisky, and toasted crumbs.
Fold in stiffly whipped egg whites and freeze the mixture in a container.
Preheat the oven to 130°C.
Bring the milk, cream, and vanilla pod to a boil in a saucepan.
Whisk the eggs, egg yolks, and sugar together in a bowl.
Strain the hot cream into the eggs and whisk in the white chocolate until melted.
Butter the bread slices, layer them in a dish, drizzle with whisky, and add custard.
Bake for 20-25 minutes until golden and set.
Whisk egg yolks and sugar while boiling milk, cream, and vanilla for one minute.
Combine the milk mixture with the eggs and heat slowly until thickened.
Caramelise the pudding top with sugar and a blowtorch and serve with ice cream and custard.