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For Garnish: French vanilla ice cream, chocolate syrup and a few sprigs of mint.
In a large bowl sprinkle Grand Marnier over bread cubes & set aside. In large saucepan combine milk, cream, white sugar, orange juice, zest, & vanilla. Heat while stirring until very warm - about 160 degrees. Remove from heat & discard vanilla bean. Beat eggs in a medium bowl. Make custard by slowly whisking 1/3 warm liquid into eggs to temper, then whisk egg mixture into remaining liquid in saucepan. Pour warm custard over bread cubes; mix well, & let sit for 10 minutes to absorb liquid. Pour into a buttered 13"x 9" baking pan & sprinkle top with brown sugar. Bake for 35 to 45 minutes in a pre-heated 375-degree oven. Remove & let pudding rest 20 minutes. Serve warm with scoop of French vanilla ice cream & garnish with drizzle of chocolate syrup & sprig of mint.