Bread pudding

500g stale brioche, cubed
150g caster sugar
2 teaspoon cinnamon powder
2 teaspoon vanilla extract
1 teaspoon nutmeg
1 teaspoon orange rind
1 tablespoon rum
9 large eggs
500ml cream
100g unsalted butter, melted
100g raising or chocolate chips
demerara sugar for sprinkling

1. Grease 10" deep oven-proof bowl.
2. Scatter brioche cubes & raisins/chocolate chips in layers.
3. Prepare custard base by adding all the other ingredients except demerara sugar in large bowl and whisk until well combined.
4. Pour the custard mixture in the oven proof bowl and make sure all the brioche cubes are soaked well in custard base. Allow to soak for 1/2 - 1 hour & preheat oven to 180 C.
5. Sprinkle demerara sugar generously on the pudding before baking.
6. Bake for 1 1/2 hours or until a skewer inserted comes out clean.
7. Serve warm with ice cream.