Yields6 Servings
 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

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


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


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


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

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