Orange Breakfast Bread Pudding

Grrrrrgh!
Course : Puddings
From: HungryMonster.com
 

Ingredients:

3 Cup whole milk
3 Cup whipping cream
1 1/2 Cup sugar
3 large eggs
1 tablespoons vanilla
1 1/2 pound white bread (I used french - toasted and buttered)
10 Cup oranges peeled and sectioned
1 teaspoon Cinnamon
---Creme Anglaise:
2 Cup milk and whipping cream
1 1/2 Cup sugar
12 large egg yolks
1/2 Cup orange juice. -- (1/2 to 3/4)
 

Preparation:

Preheat oven to 325 F. Scald milk and cream. In a separate bowl whisk sugar, eggs, yolks. Add cream mixture and whisk vigorously. Stir in vanilla. Strain into a bowl. To assemble: Layer toasted bread, orange sections and cinnamon in 7 or 8 individual 2 cup bowls or charlotte molds. Place in a Bain-Marie (water bath) filled with hot water about halfway up the pudding dishes. Bake 30-40 minutes until the custard is firm. Remove from the water bath. Refrigerate to store. Reheat in bowls in a 300 degree oven for serving. Turn out of molds onto serving plates and serve with Creme Anglaise. Creme Anglaise: Scald milk and cream. In a separate bowl whisk sugar and egg yolks. Add milk mixture and whisk vigorously. Heat over low to med heat until mixture will coat the back of a wooden spoon. Whisk in orange juice. Strain and let cool over an ice bath. Half of the quantity made enough for 6-8 people. The next time I will probably use orange slices instead of segments. Finally adding Contreau(sp?) or Grand Marnier to the Creme Anglaise finishes it perfectly.