Ingredients
Method
1.Preheat the oven to 180°C (160°C fan-forced).
2.In a small saucepan, combine milk, cream and sugar. Split vanilla bean in half lengthways; scrape seeds into pan, then place pod in pan (or if using, add vanilla bean paste). Stir over heat until hot; strain into a large heatproof jug (not necessary to strain if using the paste). Discard pod.
3.In a large bowl, whisk eggs. While whisking, add hot milk mixture.
4.Grease a shallow 2-litre (8-cup) ovenproof dish. Layer brioche, chocolate and nuts, overlapping brioche slightly. Pour hot milk and egg mixture over brioche.
5.Place dish in a larger baking dish; add enough boiling water to come halfway up the sides of the ovenproof dish. Bake, uncovered, 45 minutes or until pudding sets. Remove the pudding from the baking dish; stand 5 minutes before serving.
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