alternate remaining bread into triangles and fill the ramekins with these, alternating with layers of chocolate and orange rind.
fill six ramekins or one large ovenproof dish with the strawberry custard.
Spoon over the pineapple slices, place the ramekins on a baking tray and cook in the oven for 20 mins until well risen.
Spoon the mixture into the prepared ramekins and place on an oven tray.
With a pastry cutter, cut out rounds of white bread and use to line the sides and bottom of small ramekins.