Bread pudding with caramel ice-cream

1.For caramel ice-cream, stir 60gm sugar and 20ml water in a saucepan over medium heat to dissolve sugar, brush down sides of pan with a wet pastry brush and cook without stirring until dark caramel (6-7 minutes). Remove from heat, add half the cream (be careful as hot caramel will spit), swirl to combine and set aside. Combine milk and remaining cream in a saucepan over medium heat, bring to the simmer. Whisk remaining sugar and yolks in a large bowl until pale, gradually add milk mixture, whisking to incorporate. Transfer to a clean saucepan and stir over low-medium heat until mixture coats a spoon thickly (6-7 minutes). Strain into a bowl, add caramel mixture and refrigerate to develop flavours (4 hours). Freeze in an ice-cream machine, then freeze until required. Makes about 800ml.

2.Meanwhile, combine milk, bread, raisins, spices, orange rind and orange juice in a bowl, stir to combine, refrigerate to develop flavours (2 hours), then stir through melted butter.

3.Preheat oven to 175C. Whisk eggs and 200gm sugar in a bowl until pale (3-4 minutes), then whisk in flour. Stir in bread mixture and pour into a 6cm-deep, 18cm x 26cm ovenproof dish. Scatter with remaining sugar, place dish in a large roasting tray and pour in enough hot water to come halfway up sides of dish. Bake until golden and just set (30 minutes). Serve warm with caramel ice-cream.