Choc-orange brioche pudding with ginger ice-cream

Choc-orange brioche pudding with ginger ice-cream

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“My version of pain perdu pudding is flavoured with bitter dark chocolate and sweet navel orange. It’s delicious served hot, with a simple ice-cream spiked with glacé ginger. If you’re really feeling naughty, try using pain au chocolat instead of brioche!” Manu Feildel

The ingredient of Choc-orange brioche pudding with ginger ice-cream

  1. 20g butter, softened, plus 30g, melted, extra
  2. 625ml (2 1/2 cups) milk
  3. 310ml (1 1/4 cups) pouring cream
  4. 1 vanilla bean, split and seeds scraped
  5. Finely grated rind of 3 oranges
  6. 400g brioche loaf, cut into 1cm-thick slices, then halved
  7. 200g dark chocolate, coarsely chopped
  8. 4 eggs
  9. 70g (1/3 cup) caster sugar
  10. 1L vanilla ice-cream, softened (see notes)
  11. 300ml thickened cream, whipped to soft peaks
  12. 125g glaceu0301 ginger, finely chopped

The instruction how to make Choc-orange brioche pudding with ginger ice-cream

  1. For the ginger ice-cream, place softened vanilla ice-cream, cream and ginger in a bowl. Fold very gently to combine, trying not to knock out too much air. Spoon back into the ice-cream container and freeze for 4 hours or overnight.
  2. Preheat the oven to 160C/140C fan forced. Grease a 2L (8 cup) ovenproof baking dish with the softened butter.
  3. Place milk, cream and vanilla bean and seeds in a saucepan. Bring to a simmer over medium heat. Remove from heat. Add the orange rind. Set aside to cool slightly.
  4. Arrange the brioche in the prepared dish u2013 the slices should be slightly overlapping. Sprinkle with the chocolate, pushing some pieces in between the slices of brioche.
  5. Whisk the eggs and sugar in a bowl until pale and creamy. Remove the vanilla pod from the milk mixture and discard. Gradually whisk the egg mixture into the milk mixture. Gently pour the custard over the brioche, ensuring it is evenly covered. Set aside for 20 minutes to allow the brioche to absorb some of the liquid and soften slightly.
  6. Brush the exposed pieces of bread with extra melted butter. Bake for 40-50 minutes or until custard is set. Remove from the oven. Spoon the warm pudding into bowls and top with a scoop of ginger ice-cream.

Nutritions of Choc-orange brioche pudding with ginger ice-cream

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calories: https://schema.org
calories: NutritionInformation

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