Pre-heat the oven to gas 4, 180ºC. Brush 6 ramekins with melted unsalted butter and dust with sugar.  Using a fluted cutter cut 6 circles of bread the size of the ramekins.  Cut the remaining bread into triangles and fill the ramekins with these, alternating with layers of chocolate and orange rind.  Beat the egg and egg yolk with the sugar.  Add the infused milk and the Grand Marnier.  Pour this over the bread and cover with a neat circle of bread on the top of each one.  Press down lightly to soak the bread in the liquid and dust lightly with caster sugar.  Bake for approximately 25 minutes or until they are well risen, crisp and golden brown.

Either serve the puddings in the ramekins with the orange crème anglaise handed separately or loosen with a thin bladed knife, turn out onto individual serving plates and flood with the crème anglaise.

NB.- This pudding is extremely good if made using a rich milk bread or brioche.

All previous recipes