NUTTY BREAD PUDDING
8 slices brioche loaf with choc chips
50 g walnuts chopped
2 eggs beaten
142 ml single cream
450 ml milk
50 g caster sugar
1 tsp vanilla essence
½ tsp ground cinnamon
50 g pecan nuts roughly chopped
1
Grease a shallow baking dish; remove the crusts from the brioche slices and cut into cubes; put in the baseof the baking dish; scatter the chopped walnuts over the bread
2
Put the eggs, cream, milk, sugar, vanilla essence and cinnamon into a mixing bowl; beat together untilcombined; pour over the bread; cover and chill for at least 30 minutes
3
Preheat the oven to 180C/Gas4; set the baking dish in a large roasting tin; pour in enough warm water tocome halfway up the sides of the dish; bake for 30 minutes
4
Scatter the chopped pecan nuts evenly over the top and bake for a further 10 minutes, or until fully set;serve the pudding hot with whipped cream or yogurt
