Cut the croissants in half lengthwise and spread with apricot jam.
Put the tops back on the croissants and cut them into pieces that you will put in a large bowl with the dried apricots.

Bring the milk and cream to a boil.

Meanwhile, whisk the eggs, egg yolks, and sugar in a bowl.
While whisking, add a little of the hot milk.
Add the white chocolate and mix until it is melted.
Pour the mixture over the croissants and mix well to soak the croissants.
Let it rest on the counter for 30 minutes.

Center the rack in the oven and preheat the oven to 350 F (180 C).

Pour the mixture into 8 ramekins, then place the ramekins in a large baking dish and fill with hot water.

Bake for 35 to 45 minutes, or until the puddings are puffed, golden, and a toothpick inserted in the center comes out clean.
Transfer to a cooling rack and let cool to room temperature.

You can serve this pudding warm, but it is better cooled to room temperature or refrigerated.