Spread the bread with butter and blackberry jam. Sandwich them and cut into 4 triangles. Put sandwiches in a greased heatproof dish.
Beat the crème fraiche with eggs, caster sugar and orange rind until become thick. Gradually add milk, then pour on top of bread.
Bake the pudding for 45 minutes or until set. Ideally cook it in a larger pan quarter filled with hot water; the bain marie method.
Blackberry Sauce: Mix the jam and orange juice together in a small saucepan. Heat but do not boil. Pour over the pudding before serving, or pour into a jug for people to pour individually into their bowls.