Chocolate Orange Bread Pudding with Cointreau Syrup

Instructions

To make the syrup.

1. Begin by making some candied orange zest and orange syrup
2. Using a sharp vegetable peeler or paring knife, remove the zest of one large orange.
3. Be careful to avoid as much of the white part of the peel as possible. (If using clementines the skins are thin enough to use the entire peel.)
4. Add the orange zest to a small heavy bottomed saucepan along with the 1 cup sugar and 3/4 cup juice/water.
5. Simmer this gently for about a half hour.
6. Remove the candied orange peel to a baking rack to drain and dry a little.
7. Divide the orange syrup into 2 equal portions. Save half to serve with the finished pudding.

To prepare the bread pudding.

1. Grease an 8x8 inch baking dish well.
2. Toss in ½ of the bread cubes in an even layer.
3. Sprinkle the bread cubes with some of the orange syrup and chopped candied orange peel along with ¼ cup of the chocolate chips.
4. Repeat these layers with the rest of the bread cubes, the remainder of ½ of the orange syrup, candied zest and an additional ¼ cup of semisweet chocolate chips. 
5. (Use broken pieces of a good quality dark chocolate bar if you prefer, rather than the chocolate chips.)
6. Whisk together milk, cream, eggs, egg yolks, and vanilla.
7. Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked.
8. At his stage I like to let the pudding sit on the counter for 30-60 minutes to let the bread completely absorb the custard mixture.
9. Bake in a 325 degree F oven for about 45-50 minutes until the custard is set and no longer liquid in the center.
10. the bread pudding stand for about 20 minutes before serving.
11. If desired, when serving, drizzle individual portions with a mixture of the remaining orange syrup and 2-3 ounces of Cointreau or other orange liqueur.