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1
For the custard:
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Place the milk and cream into a medium sized saucepan and place on a low/medium heat. Bring to a simmer, but do not allow it to boil. Once simmering, remove from the heat and leave to cool for 10 minutes.
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3
Whilst the cream is cooling, butter both sides of your brioche slices and roll each slice up loosely. Place the bread rolls into a greased 9x13 inch pan, in an even layer. Pour maple syrup over the brioche and sprinkle with 2/3 of the white chocolate chips. Set it aside to allow the maple syrup to soak into bread.
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4
Place the eggs, sugar, vanilla extract and cinnamon into a large bowl and whisk until smooth. Very gradually pour your cooled cream and milk into your egg mixture, stirring continuously. If you add it too quickly you could scramble the eggs.
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5
Once all the milk and cream are incorporated with the eggs, transfer the mix back to the saucepan and return to the heat. Stir continuously until you feel the mixture thickening, 5-8 minutes. Do not allow it to boil! Once thickened (it will coat the back of your spoon) remove from heat immediately and continue stirring for 20 seconds.
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6
Pour it over the brioche and smooth with the back of a spoon, making sure the custard falls into all the gaps in the bread. Leave to one side whilst you preheat the oven to 325 F.
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Place dish in the oven for 35-40 minutes or until golden, puffy and the custard is set. It should have a small amount of wobble in the middle. Remove from oven. Set it aside to cool for 15 minutes before sprinkling remaining white chocolate chips over the top.
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8
Allow it to completely cool. Slice into 10-12 pieces and serve with whipped cream or maple syrup.
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9
Brioche pudding will keep in an airtight container in the fridge for 3 days.
