1. Step 1

   Preheat oven to 160°C. Brush a 7cm-deep, 21 x 10cm (base measurement) 1.5L (6-cup) capacity loaf pan with melted butter to lightly grease.

2. Step 2

   Spread half the bread with half the chocolate hazelnut spread. Place 1 bread slice, chocolate-side up, on a chopping board. Top with another bread slice, chocolate-side up. Repeat to make a 5-slice stack. Top with another bread slice, chocolate-side down. Use a serrated knife to remove the crusts. Repeat with the remaining bread and chocolate hazelnut spread to make another 6-slice stack. Arrange the stacks in the prepared pan.

3. Step 3

   Place the milk and cream in a medium saucepan over low heat and stir until warm. Use a balloon whisk to whisk together the egg and sugar in a large bowl. Gradually add the milk mixture to the egg mixture, whisking constantly until well combined. Transfer the mixture to a jug. Pour over the bread. Set aside for 10-15 minutes to soak.

4. Step 4

   Place the loaf pan in a large roasting pan. Add enough boiling water to come halfway up the sides of the loaf pan. Bake for 55-60 minutes or until just set. Set aside to cool slightly.

5. Step 5

   Meanwhile, to make the orange & white chocolate sauce, place the chocolate, milk, cream and orange rind in a medium saucepan over low heat. Stir for 5 minutes or until the chocolate melts. Set aside to cool to room temperature.

6. Step 6

   Turn the pudding onto a serving platter. Cut into slices. Drizzle over the orange & white chocolate sauce to serve.

Cook's tip: If the orange & white chocolate sauce thickens too much on cooling, place the pan over low heat and stir until smooth.