VALENCIA-ORANGE BREAD-AND-BUTTER PUDDING

Steps:

• Butter a shallow baking dish. Butter both sides of each bread slice, using all of butter. Spread marmalade on one side of 6 slices of bread. Take other 6 slices of bread and place them on top of marmalade slices to make 6 sandwiches. Cut each sandwich diagonally in half; arrange sandwich halves in prepared dish.
• Crack eggs into a bowl. Using the tip of a knife, scrape vanilla seeds from bean halves into bowl and whisk eggs until blended. Add milk, cream, and brown sugar; whisk until well combined. Pour milk mixture evenly over bread and sprinkle lightly with more sugar.
• Cover and let stand at room temperature until bread soaks up custard, 1 hour. Preheat oven to 350 degrees.
• Uncover pudding and bake until custard has set, about 50 minutes. Remove from oven and let cool slightly.
• Serve warm, spooned into individual bowls. Top each serving with a dollop of creme fraiche.