A twist on the classic made with brioche, orange and chocolate
Preheat the oven to 150'C.
Grease individual ramekins with softened butter.
Cut the brioche into thick slices and then cut into quarters. Butter both sides of the brioche pieces.
Scrape the seeds from the vanilla pod and discard the pod. Add the seeds to the milk and double cream.
Whisk together the eggs and the sugar and gradually add the milk and cream.
Zest the orange. Arrange the brioche in the ramekins making sure that each slice overlaps the previous one.
Mix the orange zest, chocolate chips and mixed spice into the custard. Pour on the custard mix and allow it to soak into the brioche for a few minutes.
Half fill a large baking tray with boiling water (bain marie) and place the ramekins inside the bain marie. Make sure the water comes half way up the side of the ramekins.
Cook in the oven for 15-20 minutes or until the custard is set.
Allow to cool for 5 minutes and serve with a dusting of icing sugar and a dollop of clotted cream.
«You can replace the brioche with normal bread for a lighter dish.»