Method

1. Grease your baking dish with butter. Cut the slices of bread into triangles and spread generously with butter. Arrange the triangle slices in the dish so they are overlapping each other.
2. Sprinkle over the dried fruit and chocolate so they are evenly distributed.
3. Make the egg custard by beating the eggs, sugar, milk, vanilla, cinnamon, pinch of salt and orange zest in a bowl. Pour this over the bread. (Depending on how fresh your bread is you may need to wait a few minutes for the bread to soak up some of the mixture and then pour over the rest. Allow to stand for 15 minutes so the bread can soak up the mixture). Preheat the oven to 180°C/160°C Fan.
4. Sprinkle over the demerara sugar and bake for 30 minutes until golden and slightly crispy.
5. Meanwhile, make the compote. Add the fruit, sugar, orange zest and juice to a saucepan. Heat gently until the sugar has dissolved and simmer for 10 minutes until the compote has thickened. After 10 minutes if the compote is still quite runny, remove a tbsp of the juice and add to a small bowl with 1 tbsp of gluten-free cornflour. Mix until you have a smooth paste then add to the compote and simmer for a few more minutes until thickened. Leave to cool.
6. When the pudding is ready, allow it to stand for 5 minutes before serving with a dollop of creme fraiche and compote.