Prepare all the ingredients.

Bring the milk with the spliced vanilla to a boiling point.

Whisk the eggs with the sugar until pale and thick.

Add the Grand-Marnier...

...and the orange zests.

Pour the boiling milk on the eggs, mix well and remove the vanilla pod.

Cut the leftover viennoiseries or brioche in pieces and combine them to the still warm mixture. The viennoiseries will get soaked. Beware not to put too many viennoiseries or the pudding will be dry. The best case is to have a still quite liquid mixture when the viennoiseries will be soaked.

Let it soak for a long half-hour to make sure it is full of alcool and cooled. Add the candied fruits and/or raisins and/or chocolate chips (these in cold mixture only) and/or walnuts and mix well.

Pour this mix in a buttered pan.

Fill up to the rim.

Bake in a warm oven (150°C or 302°F) for about 40 minutes.

When finished, let it cool before unmolding. You can brush the surface of the pudding with blond coating before serving.