Brioche Pudding with Ice Cream
Ingredients
- Brioche loaf
- 3 vegan eggs, lightly beaten
- 50 g castor sugar
- 250 ml vegan milk
- 250 ml vegan double cream
- 1/2 tsp ground mixed spice
- 25 g vegan butter, melted
- 1 tsp demerara sugar
Ice cream
- 750 ml vegan double cream
- 1 vanilla pod, split
Preparation
First make the ice cream by putting the cream and vanilla pod in a saucepan and heating to boiling point. Remove from the heat and leave to infuse for 20 minutes. Scrape the seeds from the pod into the cream.
Beat the egg yolks and maple syrup together in a bowl, stir in the cream and return to the pan. Heat gently, stirring, until the custard thickens to coat the back of a wooden spoon. Do not allow to boil. Leave to cool. Freeze in a plastic container, beating every hour, for 5 hours or until frozen.
Cut the brioche slices diagonally into quarters to form triangles and arrange them overlapping in 4 x 250 ml baking dishes.
Whisk the eggs, castor sugar, milk, cream and spice in a separate bowl. Pour over the brioche slices, pushing them down so that they are almost covered. Drizzle over the butter and scatter over the demerara sugar. Leave to soak for 30 minutes.
Set the baking dishes in a large roasting tin. Pour in enough boiling water to come halfway up the sides of the dishes.
Preheat the oven to 180°C (350°F), Gas mark 4.
Bake for 30 minutes until set and the top is lightly golden. Serve with the ice cream.
