Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      c             whole milk
   3      c             whipping cream
   1 1/2  c             sugar
   3                    eggs  plus 11 egg yolks
   1      T             vanilla
   1 1/2  lb            white bread (I used french - toasted and
                        buttered)
  10      c             oranges peeled and sectioned
                        Cinnamon
                        Creme Anglaise:
   2      c             milk and whipping cream
   1 1/2  c             sugar
  12                    egg yolks
     1/2  c             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.