Luxury chocolate bread and butter pudding with ice cream recipe

Ingredients

• 150 ml milk
• 1 vanilla pod
• 40 g sugar
• 3 large eggs
• 300 ml double cream
• 400 g brioche loaf, sliced
• 500 g white chocolate, chopped
• 2 tbsp apricot jam, melted
• 1 tbsp Grand Marnier

Method

1. Warm the milk with the vanilla pod and sugar without letting it boil. Remove the pan from the heat, cool it slightly and reserve the pod.
2. Beat the eggs with 150ml of the cream. Add the warm milk gradually while stirring.
3. Layer the brioche and chopped white chocolate in an ovenproof dish, then pour over the custard. Leave it to soak for at least 1 hour.
4. Heat the oven to 170C/gas 3. Stand the dish in a roasting tin and add hot water to come halfway up its sides. Bake for about 1 hour, until the custard is just set.
5. Briefly grill the surface to colour it, then brush it with the melted apricot jam.
6. Warm the remaining 150ml cream with the reserved vanilla pod and Grand Marnier. Remove the pod and serve this sauce with the pudding.