Individual Orange and Chocolate Bread Puddings

8 slices good quality American white bread
2 tablespoons butter, softened
? cup orange marmalade
3 ounces chopped semi-sweet chocolate (or chocolate chips)
2 large eggs
2 cup milk
? cup heavy cream
1/3 cup granulated sugar
? teaspoon vanilla extract


Heat oven to 375. Lightly butter four small ramekins.
Remove crusts from bread and spread one side with butter and marmalade. Cut 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 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, 20-25 minutes. Let cool 5 minutes before serving.
Assembled puddings can be kept overnight in the refrigerator. Remove 30 minutes before baking.