Crème brûlée pain perdu bake

For the cream cheese filling:
1 In a large bowl, beat the cream cheese, orange zest and icing sugar together until smooth. Set aside.

For the bake:
1 Preheat the oven to 200 degrees (180 degrees fan). Grease a 20cm round oven-proof dish or cast-iron skillet pan with butter.

2 In a bowl, whisk the milk, eggs, vanilla extract, orange liqueur (if using) and light brown sugar until well combined.

3 Cut the brioche or bread slices in half diagonally, then cut a slit in each slice, to form a pocket. Spoon one to two tablespoons of the cream cheese mix into each pocket, then close and squeeze to seal.

4 Dip each of the slices into the custard mixture and turn to coat. Arrange the slices in the greased dish or skillet pan, then pour over any remaining custard. (If preparing in advance, cover the dish with clingfilm at this point and place in the fridge for up to 24 hours before baking.)

5 Bake in the preheated oven for 40-45 minutes, until golden and slightly puffed up.

6 Remove from the oven and leave to cool slightly in the dish.

For the topping:
1 Sprinkle the light brown sugar over the top of the bake and place it under the grill for two to three minutes until the sugar has melted and is starting to blister. Alternatively use a blowtorch to scorch the top. Leave the sugar to set for about 20 seconds before serving.