• Preheat oven to 150°C fan-forced. Line a 11cm x 21cm loaf tin that fits into a larger baking tray.
• Prechill ice cream machine.

Maple Ice Cream

• For the Maple Ice Cream, place all the ingredients into a saucepan and whisk to thoroughly combine. Place over low heat and gently heat, stirring constantly, until a thermometer reads 75°C.
• Pour the anglaise into a bowl and allow to cool in the freezer for 20 minutes. Once chilled, place in the ice cream machine to churn.
• When churned, place into a silicone quenelle mould and place in the freezer until required.

Bread Pudding

• For the Bread Pudding, combine the milk, vanilla, cream, eggs and caster sugar in a large mixing bowl and whisk to combine.
• Slice the croissants in half lengthways and then into 1.5cm slices. Place into the custard and using a spatula, submerge the croissants. Allow to soak for 10-15 minutes or until soaked through.
• Transfer into the loaf tin and stud with the reserved ricotta. Place into a larger baking dish that is half filled with water to create a water bath. Bake for 40-50 minutes or until there is a loose wobble in the centre of the pudding. Allow to cool.

Poached Quince

• For the Maple Caramel, place the maple sugar in a small saucepan over a medium heat and cook until caramelised.
• Warm the cream in a small saucepan on a medium-low heat until it just comes to a simmer.
• Once the sugar has reached a golden-brown caramel, pour in the warmed cream followed by the butter and whisk until smooth. Transfer to a bowl and allow to cool.

Muesli crunch

• For the Muesli Crunch, increase oven temperature to 180°C. Line a tray with baking paper.
• Combine all ingredients in a bowl and spread onto the baking tray. Roast for 15-20 minutes or until golden brown. Allow to cool completely before placing into a small food processor and blitzing into a finer crumb, leaving some larger chunks for texture.

Ricotta Chantilly

• To make the Ricotta Chantilly, place all the ingredients in a mixing bowl and whisk to combine. Continue whisking until firm peaks. Place into a piping bag and set aside in the fridge until ready to serve.

Serving

• To serve, trim the top of the pudding to create a flat surface. Turn the pudding upside down and sprinkle with caster sugar. Using a blow torch, brulee the top of the pudding.
• Cut six 3.5cm slices of the pudding and place each on a plate.
• Arrange some of the ricotta cream, pureed quince, caramel and crumble over the plates and finish with the larger pieces of quince. Place the ice cream quenelle on the plate and serve immediately.