400ml double cream
4 medium free-range egg yolks
2-3 tbsp caster sugar
50ml Grand Marnier or other orange-flavoured liqueur
8 croissants, split in half
8 tbsp marmalade
100g dark chocolate, chopped
1. Heat the cream and milk in a pan until almost boiling. Remove from the heat. In a bowl, beat the egg yolks and sugar, then pour the cream over, stirring. Add the Grand Marnier and set aside.
2. Butter a 1.5-litre ovenproof dish. Spread each croissant half with marmalade, then layer in the dish, sprinkling with chocolate. Pour the custard over and leave to soak for 15 minutes.
3. Preheat the oven to 180°C/fan160°C/gas 4. Bake for 25-30 minutes until softly set and golden.