1 cup pecans
75g unsalted butter, chopped, at room temperature
1/3 cup firmly packed brown sugar
2 tsps ground cinnamon
300g sliced brioche
Icing sugar mixture and vanilla ice-cream, to serve
300ml carton pure cream
1 1⁄2 cups milk
2 tsps vanilla extract
1⁄2 cup caster sugar
1⁄4 cup golden syrup
Lightly grease a round ovenproof dish (10-cup capacity).
Finely chop half the pecans. Combine butter, sugar and cinnamon in a bowl. Beat using a hand-held electric mixer until smooth. Stir in finely chopped pecans.
Spread butter mixture evenly over brioche slices. Cut in half diagonally. Arrange in prepared dish, slightly overlapping. Coarsely chop remaining pecans and sprinkle over top of brioche.
To make custard, whisk all ingredients in a large jug until combined. Pour over brioche. Stand for 10 minutes, or until cream mixture has soaked in.
Cook in a moderately slow oven (160C) for about 45 minutes, or until the egg mixture is set and top is crisp and golden. Stand for 10 minutes.
Dust pudding with sifted icing sugar. Serve with ice- cream.