If the crust of the fruit loaf is thick remove it, otherwise leave it on. In a mixing bowl, mix butter with orange rind. Butter one side of each slice of the fruit loaf and cut into halves. Place slices in the Thermoglass™ dish in layers, overlapping slightly. In the mixing bowl, whisk the eggs and egg yolk gently with brown sugar. Heat the milk and cream in a saucepan until warm. Remove from the heat and pour over the egg slowly, stirring as you go. Mix in vanilla and cinnamon. Pour through a sieve over the top of the bread, making sure it covers the bread. Press down gently into the liquid. Scatter on the sugar. Put uncovered into a barely moderate oven (170°C) for about 25 minutes or until it is just set in the centre. It will continue to cook a little when removed from the oven. If too wet in the middle, cook 5 or 10 minutes longer. Rest hot Thermoglass™ dish on Decor trivet. Let sit for 10 minutes. Serve immediately with vanilla ice cream or store in the refrigerator with Microsafe® lid on, steam vent closed. Keeps well in the refrigerator for up to 24 hours.

To reheat

Click open steam vent on the Microsafe® lid and microwave on high until warmed through. Or remove Microsafe® lid and reheat in a barely moderate oven (170°C) for 12 to 15 minutes until warmed through. Rest hot Thermoglass™ dish on Decor trivet.