Individual Orange & Chocolate Bread Puddings

You can assemble the bread puddings and keep them in the refrigerator up to a day ahead. Remove them from the refrigerator 30 minutes before baking, let them come up to room temperature, and bake them when ready to serve.

• 8 slices good-quality American-style white bread (about 8 oz.)
• 2 Tbs. unsalted butter, softened; more for the ramekins
• 1/3 cup orange marmalade
• 3 oz. (1/2 cup) chopped semisweet chocolate (or 1/2 cup semisweet chocolate chips)
• 2 large eggs
• 1 cup milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1/2 tsp. pure vanilla extract

Heat the oven to 375°F. Lightly butter four 1-1/4-cup ramekins. Remove the crusts from the bread and spread one side with the butter and marmalade. Cut the bread into quarters and arrange four quarters in the base of each ramekin, overlapping to fit. Sprinkle with half of the chocolate and repeat with the remaining bread and chocolate to make two layers.

Whisk the eggs, milk, cream, sugar, and vanilla in a medium bowl or large glass measuring cup. Pour the egg mixture over the bread. Set the ramekins on a baking sheet and bake until puffed and golden brown, 20 to 25 minutes. Let cool for 5 minutes before serving.