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Choc-orange brioche pudding with ginger ice-cream
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Prep Time:
280 minutes
Cook Time:
55 minutes
Total Time:
335 minutes
Decadent pain perdu pudding with dark chocolate, orange zest, and ginger-spiked ice cream. For an indulgent twist, use pain au chocolat instead of brioche.
Ingredients:
  • 20g butter, softened, plus 30g, melted, extra
  • 625ml (2 1/2 cups) milk
  • 310ml (1 1/4 cups) pouring cream
  • 1 vanilla bean, split and seeds scraped
  • Finely grated rind of 3 oranges
  • 400g brioche loaf, cut into 1cm-thick slices, then halved
  • 200g dark chocolate, coarsely chopped
  • 70g (1/3 cup) caster sugar
  • 1L vanilla ice-cream, softened (see notes)
  • 300ml thickened cream, whipped to soft peaks
  • 125g glacé ginger, finely chopped
Instructions:
  • To make the ginger ice-cream, gently fold softened vanilla ice-cream, cream, and ginger in a bowl, being careful not to deflate the mixture. Return the mixture to the ice-cream container and freeze for at least 4 hours or overnight.
  • Preheat the oven to 160C/140C fan forced, then generously grease a 2L (8 cup) ovenproof baking dish with the softened butter.
  • In a saucepan, combine milk, cream, vanilla bean, and seeds. Simmer over medium heat until it just starts to bubble. Take off the heat, stir in the orange rind, and let it cool slightly.
  • Place the brioche in the dish, slightly overlapping the slices. Sprinkle with chocolate, making sure to tuck some pieces between the brioche slices.
  • Combine eggs and sugar in a bowl until pale and creamy. Remove the vanilla pod from the milk mixture and discard. Slowly whisk the egg mixture into the milk. Pour the custard over the brioche, making sure it covers everything evenly. Let it sit for 20 minutes for the brioche to absorb the liquid and soften.
  • Drizzle the exposed bread with extra melted butter, then bake for 40-50 minutes or until the custard sets. Once baked, transfer the pudding to bowls and serve warm with a scoop of ginger ice-cream on top.

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