Preheat the oven to 180°C.
In a large mixing bowl, whisk together the marmalade, orange flower water, eggs, milk, cream and sugar for 1 minute until smooth.
Tuck the slices of brioche into a 1lb pudding bowl and carefully pour the egg and milk mixture into the bowl, so that the brioche absorbs it. Cover the bowl with foil and bake for 30-40 minutes until golden brown and glazed.
Remove and allow to sit in the bowl for 5 minutes, garnish with the julienned orange zest and serve.
If you can't find orange flower water just add a little bit of orange zest instead.