Chocolate Orange Brioche Bread & Butter Pudding

Method

1. Whisk the whole eggs, egg yolks and sugar together until smooth and pale. This will avoid the custard splitting when baking.
2. Add the cream, milk and vanilla and whisk to combine.
3. Slice the brioche loaf and butter, cut in half into triangles. Arrange the triangles in the bottom of an ovenproof dish; there should just be one layer of brioche.
4. Pour over the custard and leave for 30 minutes for the brioche to soak up some of the custard.
5. Bake in a preheated oven set at 180C for about 30 minutes or until the custard is set. If the top colours too quickly cover with some tinfoil and continue baking until set.
6. For an extra special touch, after baking sprinkle with a little extra sugar and caramelise with a blowtorch or pop under a hot grill until golden.