1 brioche bread loaf, sliced (400g loaf)
300ml thick cream
1 1/2 cups full cream milk
1 cup freshly brewed Italian coffee, divided
180g milk chocolate, roughly chopped
1/4 caster sugar
1 tsp ground cinnamon
1 tsp vanilla essence
melted butter for greasing
cocoa powder, for dusting
icing sugar, for dusting
Preheat oven 180c/350f & grease a baking dish with butter.
To a bowl add cream, milk, eggs, sugar, cinnamon, vanilla, 1/2 cup of coffee into a bowl & whisk to combine.
Layer the brioche slices overlapping each other in the baking dish. Pour the remaining coffee all over the brioche slices. Sprinkle the chopped chocolate all over, making sure to fill in all the gaps.
Carefully pour over the cream mixture, making sure all the slices are covered. Place into the oven to bake for 35-40 minutes or until the custard had set and the top is golden brown.
Dust a little cocoa powder and icing sugar over the top. Serve in bowls alongside creamy vanilla ice cream.