Marmalade brioche bread and butter pudding

1.Preheat oven to moderately slow, 160°C. Lightly grease a 2-litre ovenproof dish.

2.In a medium saucepan, combine cream, milk and sugar. Split vanilla bean in half lengthways. Scrape seeds from bean. Add bean and seeds to pan.

3.Stir over medium heat for 5-7 minutes until sugar dissolves and mixture is hot. Remove and discard bean. Transfer mixture to a large jug. Cool slightly.

4.In a large bowl, whisk eggs until frothy. Gradually whisk in hot milk mixture.

5.Layer brioche and orange slices alternately and slightly overlapping in prepared dish. Pour milk mixture over.

6.Place in a large baking dish. Add enough boiling water to come halfway up the sides of the dish. Bake for 55-60 minutes until custard is set when tested with the tip of a knife (if custard is set, knife will be clean when removed).

7.Meanwhile, to make glaze; In a small saucepan, combine marmalade and grand marnier. Stir over low heat for 2-3 minutes until combined. Strain into a small bowl. Brush glaze over hot pudding before serving.