Orange Marmalade French Toast Bake



10 Organic Eggs

800ml (1 pint 8 fl oz) Organic Milk

Zest of 2 Organic Whole Oranges

1/2 teaspoon salt

2 tablespoons vanilla essence

2 loaves brioche bread (or 2 packets of brioche rolls)

1 jar

Roots & Wings Organic Seville Orange Marmalade


Butter or grease a 22 x 33 cm (9 x 13 inch) baking dish.
In a large bowl whisk the eggs, milk, orange zest, salt, and vanilla extract together. Slice the brioche into 2.5cm (1 inch) thick slices and then cut those in half into triangles - or if you are using brioche rolls, cut them in half longways. Arrange the bread in the prepared dish stacking as you go. Pour the egg mixture over the bread, making sure to coat every piece. Cover and refrigerate for at least one hour or overnight to let the egg mixture soak up.
One hour before you're ready to serve the pudding, preheat the oven to 170°C / Gas Mark 3 . Bake the  egg soaked brioche  for 25-35 minutes or until the egg mixture is almost set. Keep an eye on the oven to be sure that the tips of the brioche don't catch. Meanwhile in a small saucepan heat the Marmalade until it is warm but not bubbling.  Remove the brioche and egg bake from the oven and brush the hot Marmalade over it, covering it in a thick layer. Finally return it to the oven for 10 minutes - covering with foil if you need to.  Allow to cool and tuck in!