1: To make the chocolate and orange sauce, put the double cream and milk in a saucepan over a high heat and bring to the boil. Add the sugar and stir until it has dissolved.
2: Remove the pan from the heat and stir in the chocolate, stirring until it has melted. Grate the zest from the orange into the sauce, then pour the sauce into a pot and leave to cool a little.
3: Segment the orange, peel and membrane and leave the segments to one side.
4: Meanwhile, whisk the eggs, milk, Cointreau and cinnamon together and pour into a deep baking tray.
5: Place the bread into the mix and leave for 2 minutes. Turn the bread over and leave for a further minute.
6: Melt the butter in a large non-stick frying pan over a medium heat until it is just foaming.
7: Add the soaked bread and fry for 1–2 minutes on each side until golden brown. Remove the eggy bread from the pan and dust with icing sugar.
8: Add the orange segments to the pan and quickly fry them in the butter remaining in the pan. Squeeze a little juice from the orange peel and membrane over them and stir for 1–2 minutes to warm through.
9: Serve the buttery orange segments on the eggy bread with the chocolate sauce, and lightly sprinkle with cinnamon.