Pandoro Bread Pudding With Chocolate And Orange

• 16 ounces Or approximately half of a Pandoro cut into large cubes (You can also use brioche if you cannot find pandoro
• 6 large eggs at room temperature
• 2 cups half and half or whole milk
• 1 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 4 ounces dark chocolate chopped
• 3 teaspoons orange marmalade
• soft butter for ramekins
• boiling water for bain marie

1. Cut the Pandoro or brioche into chunks. Break eggs into large mixing bowl, add the sugar and whisk until sugar is completely incorporated with the eggs. Add the half and half and vanilla and whisk well to combine. Add the cubes of Pandoro and stir gently. Let sit while you prepare the ramekins. Pre-heat oven to 350 degrees and take out a large roasting pan for the bain marie.
2. Chop the chocolate and add to the soaking bread. Butter the ramekins bottom and sides, place a tsp of marmalade in each ramekin and spread it on the bottom and half way up the sides. Spoon the bread into each ramekin and place in roasting pan. CAREFULLY pour the boiling water in the roasting pan about half way up the ramekins and carefully place in oven. Bake for 35-40 minutes until custard is set. Let cool for 15 minutes and serve immediately.

also, eggs, milk, heavy cream, sugar, vanilla, chocolate, orange marmalade, butter, boiling water

Taken from food52.com/recipes/15950-pandoro-bread-pudding-with-chocolate-and-orange (may not work)