Christmas orange and chocolate bread pudding

1. Take 1 slice of the Danish toast, halve it into 2 triangles or cut into small cubes. Repeat with the other toasts. Set aside.

2. In a small pot, heat the milk, whipping cream, sugar and vanilla pod until the sugar dissolves. Remove from the heat and cover with a lid. Leave for 5 minutes.

3. Add some eggs and mix well, then run through a sieve. Next, add in the cointreau and grated orange rind. Set aside.

4. Lightly butter a baking dish. Place the Danish toasts into the baking dish and pour over the egg mixture. Sprinkle it with chocolate and candied orange peel dices on top. Allow it to stand for a while so the mixture can be absorbed.

5. Place in a preheated 180℃ oven (top and bottom heat) and bake for about 20-25 minutes until golden and set. Serve.

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