PREP TIME

TOTAL TIME

• 6 cups (about 8 ounces) 1" cubes of day old challah

• 1 Intense Orange Lindt EXCELLENCE bar, roughly chopped

• 180 grams (3/4 cup) heavy cream

• 360 grams (1 1/2 cups) whole milk

• 1/4 cup orange juice

• 1 tablespoon Grand Marnier

• 1 teaspoon orange extract or essence

• 1 teaspoon vanilla

• 5 eggs, lightly whisked with a fork

• 150 grams (3/4 cups) granulated sugar, plus extra for sprinkly

• zest of two oranges

• 1/4 teaspoon freshly grated nutmeg

• 3 finger pinch of salt

• butter for greasing the pan

1. Heat oven to 350°F.

2. Thoroughly butter an 9" skillet or baking dish. Sprinkle to coat with sugar, shaking out any excess.

3. Toss bread bread with the chopped chocolate and then arrange evenly in the skillet.

4. In a large mixing bowl combine the cream, milk, juice, Grand Marnier, extracts, eggs, sugar, zest, nutmeg, and salt. This is the part that matters. Whisk all the ingredients. Whisk them well. You want the sugar to be largely dissolved and the eggs evenly distributed. The mixture should be creamy, consistent, and thick. Give it one last good whisk and pour it over the bread cubes. Immediately pop it in the oven and bake for 30 minutes or until the top is crisp and golden brown and the center is cooked through but still moist.

5. Serve hot. A bit of powdered sugar or condensed milk drizzled on top is always a win.