Preheat the oven to 180 degrees ( adjust according to your oven)

Toast the bread slices, butter and apply the marmalade on them

Slice them into triangles and arrange them in your pudding baking pan.

Sprinkle the orange juice on them so that they soak up the custard better. Set aside till the custard is ready.

Remove 3 tbsp of milk for the custard into a small bowl and add the arrowroot powder to it. Mix well and set aside.

In a heavy bottomed sauce pan add the milk and bring it to a boil. I have used almond milk for this recipe.

Now add in the arrowroot powder mixed with the cold milk and keep whisking to form a lumpless smooth custard.

Add the stevia and mix well.

Add the vanilla scaped towards the end and allow the custard to infuse for a couple of minutes

Pour this warm custard generously over the bread to cover it well.

I like the little peeks of browned bread after baking so i dont sink them all don into the custard, go ahead and push them in if you prefer that.

Now you can bake this in the oven for about 15 minutes or just till the ops are browning gently.

Since the custrad is alrady cooked it will be nice and soft.

Remove to a cooling rack for about 10 minutes

Dust a bit of extra stevia on top and serve.

Get your fancy spoons out and dig in...