Brioche Bread and Butter Pudding

Preparation

• Cut the brioche loaf into 2.5cm (1 inch) thick slices. Beat together the butter and Cinnamon. Spread the butter over one side of each brioche slice. Arrange a few brioche slices over the base of a 1.5 litre (3 pint) oven proof dish. Scatter over ? of the chocolate. Lay the remaining brioche slices in the dish, scattering with the chocolate.

• Beat together the eggs, milk and all but 25g (1oz) of the caster sugar. Pour the egg mixture over the bread and leave to soak in for 30 minutes.

• Preheat the oven to 200°C, 400°F, Gas 6. Mix together the remaining sugar and Nutmeg. Scatter over the pudding and bake for 25 minutes, or until risen and golden. Serve with Creme fraiche or vanilla ice cream and a scattering of more chocolate.