1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4 and lightly butter a medium baking dish.
2. Arrange the brioche rolls in the prepared dish and scatter with the chocolate chips and orange zest.
3. Heat the milk and cream together in a small saucepan until steaming hot, but not boiling.
4. In a bowl, whisk the eggs together with 50g of caster sugar until pale and thick.
5. Slowly pour the hot milk mixture onto the eggs, whisking constantly. Strain through a sieve into a jug, then stir in the vanilla extract.
6. Slowly pour the custard over the rolls, being careful to soak all the bread. Scatter the surface with the remaining sugar.
7. Bake for 35-40 minutes in the centre of the oven, until golden brown. Let the pudding rest for 5-10 minutes before serving. Serve with ice cream.

Per serving: 267kcals, 14.7g fat (3.2g saturated), 28.5g carbs (14g sugars), 6.2g protein, 0.7g fibre, 0.048g sodium