LUSCIOUS CHOCOLATE BREAD PUDDING

THIS truly luscious pudding is great served after a weekend lunch. The chocolate brioche stays soft and silky inside, while the top crisps beautifully. Although it contains far fewer calories than the traditional version, watch your serving size and don’t be tempted to overindulge. Serves 6

400ml (14fl oz) semi-skimmed milk 25g (1oz) golden caster sugar, plus 1 heaped tsp for sprinkling 1 tsp finely grated orange zest 1 ---tsp vanilla extract (or vanilla bean paste) 220g (8oz) chocolate chip brioche rolls (about six), sliced in half lengthways 4 large egg yolks 2 large eggs 75ml (2½fl oz) double cream Pour the milk into a medium non-stick saucepan. Stir in the sugar, orange zest and vanilla extract. Bring to a gentle simmer, stirring occasionally, then remove the pan from the heat. Arrange the brioche slices in a roughly 1.6-litre (2½) shallow ovenproof dish, slightly upright but leaning against each other. Whisk the egg yolks, whole eggs and cream together in a large jug or bowl until smooth. Strain the milk through a fine sieve onto the egg mixture and stir to combine. Pour slowly over the brioche. The bread will float, so press down gently with a spatula for a while to help it absorb the custard. Leave to stand for 15 minutes. Preheat the oven to 180c/Fan 160c/Gas 4. Put the dish in the centre of a roasting tin and sprinkle with the teaspoon of sugar. Pour enough just-boiled water around the outside of the dish to come halfway up the sides of the tin. Bake for 30-35 minutes or until the custard is just set but still a little creamy in the centre, and the brioche is golden brown and crisp on top. Remove from the oven and, using an oven cloth, carefully lift the dish out of the water bath.