Ingredients
1 cup pecans
75g unsalted butter, chopped, at room temperature
1/3 cup firmly packed brown sugar
2 tsps ground cinnamon
300g sliced brioche
Icing sugar mixture and vanilla ice-cream, to serve
Custard
300ml carton pure cream
1 1⁄2 cups milk
2 tsps vanilla extract
1⁄2 cup caster sugar
1⁄4 cup golden syrup
4 eggs
Method
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Lightly grease a round ovenproof dish (10-cup capacity).
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Finely chop half the pecans. Combine butter, sugar and cinnamon in a bowl. Beat using a hand-held electric mixer until smooth. Stir in finely chopped pecans.
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Spread butter mixture evenly over brioche slices. Cut in half diagonally. Arrange in prepared dish, slightly overlapping. Coarsely chop remaining pecans and sprinkle over top of brioche.
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To make custard, whisk all ingredients in a large jug until combined. Pour over brioche. Stand for 10 minutes, or until cream mixture has soaked in.
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Cook in a moderately slow oven (160C) for about 45 minutes, or until the egg mixture is set and top is crisp and golden. Stand for 10 minutes.
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Dust pudding with sifted icing sugar. Serve with ice- cream.