Instructions: Generously grease six 4- by 2-inch mini-loaf pans; set aside.

In large bowl, beat eggs until frothy. Gradually beat in milk, sugar, butter and vanilla. Stir in bread pieces and chocolate chips. Divide mixture equally among pans. Tear aluminum foil to make six 6- by 4-inch pieces. Oil one side of each. Cover pans tightly with foil, oiled side down.

In 8-quart saucepot, place wire rack and add 1 1/2 inches water; place loaf pans with pudding on rack. If all pans to not fit in a single layer on rack, place another rack over the first pans and add remaining pans. Cover and heat water to boiling over high heat; reduce heat to low and steam pudding 30 minutes or until cake tester inserted in center comes out clean.

Check water level occasionally and add more water, if necessary. If using an automatic steamer, folow manufacturers directions.

Meanwhile, prepare Orange Sauce: In 1-quart saucepan, combine sugar and cornstarch. Gradually stir in orange juice until mixture is smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour into serving bowl and set aside to cool to room temperature.

Set aside 12 orange sections; cut remaining orange sections crosswise into 1/4-inch pieces and stir into Orange Sauce.

Remove pudding from saucepot and uncover. Cool puddings in pans on wire rack 5 minutes. Then, with knife, loosen edges; invert pans and unmold puddings; arrange on serving platter. Arrange bowl of Orange Sauce, orange sections, and the mint sprigs on another plate.

To serve, place a pudding on an individual dessert plate; arrange 2 orange sections on top. Spoon some sauce over and around pudding and garnish with a mint sprig. Serve warm.

NOTES : This easy-to-prepare bread pudding makes desset out of ingredient you probably already have in the house.

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