Brioche pudding with ice cream


Make your brioche loaf then cut it in 8 slices

3 vegan eggs, lightly beaten
50 g (2 oz) castor sugar
250 ml (8 oz) vegan milk
250 ml (8 oz) vegan double cream
½ tsp ground mixed spice
25 g (1 oz) vegan butter, melted
1 tsp demerara sugar

For the Ice Cream

750 ml (1 ½ pints) vegan double cream
1 vanilla pod, split
5 vegan egg yolks


First make the ice cream, put the cream and vanilla pod in a saucepan and heat to boiling point. Remove from the heat and leave to infuse for 20 minutes. Scrape the seeds from the pod into the cream.

Beat the egg yolks and maple syrup together in a bowl, stir in the cream and return to the pan. Heat gently, stirring, until the custard thickens to coat the back of a wooden spoon. Don’t allow to boil. Leave to cool. Freeze in a plastic container, beating every hour, for 5 hours, or until frozen.

Cut the brioche slices diagonally into quarters to form triangles. Arrange, overlapping. In 4 x 250 ml (8 fl oz) baking dishes. Whisk the eggs, castor sugar, milk, cream and spice in a separate bowl. Pour over the brioche slices, pushing pushing them down so flat so that they almost covered. Drizzle over the butter and scatter over the demerara sugar. Leave to soak for 30 minutes.

Set the baking dishes in a large roasting tin. Pour in enough boiling water to come halfway up the sides of the dishes. Bake in a preheated oven, 180°C (350°F), Gas mark 4, for 30 minuets until set and the top is lightly golden. Serve with ice cream.

For classic bread & butter pudding. Replaced the brioche slices with bread. Butter one side, cut diagonally in half and arrange in a 1.5 litre (2 ½ pint) baking dish. Pour over the custard and bake for 45-50 minutes until set.