Panettone bread and butter pudding

I do apologise if you assumed that the bread and butter pudding hadn't turned out as well as anticipated due to my tardy posting of the recipe. Rest assured... it was truly sensational. So, here it is... Panettone Bread and Butter Pudding.

You will need:
3 cups milk
300ml cream
1/2 cup caster sugar
2 strips lemon rind
1 vanilla bean, split lengthways
400g panettone, approx
90g butter, softened
4 eggs
2 egg yolks
2 tbls apricot jam

Method

• combine milk, cream, sugar, rind and vanilla bean in a saucepan; stir over heat, without boiling, until sugar is dissolved. Bring to the boil, remove from heat, stand for 10 mins.
• cut panettone into 1.5cm-thick slices. Carefully toast under grill until browned on both sides. Spread one side with butter while hot; cut into pieces and arrange, overlapping, in a greased shallow (2L) overproof dish.
• preheat oven to 160 degrees C (140 degrees C if fan-forced). Put the kettle on to boil.
  
• whisk eggs and egg yolks in a bowl until combined; gradually whisk in strained milk mixture. Pour custard over panettone in dish. Place ovenproof dish in a larger baking dish, adding enough boiling water to come halfway up side of ovenproof dish. Bake, uncovered for 45 mins or until set. Remove from baking dish.
• heat the apricot jam in a small saucepan for a few minutes, then brush top of pudding with jam.

And then, enjoy the best bread and butter pudding you have ever tasted.

(I think I saved this recipe from a Woman's Weekly magazine from Winter 2006. O... how special! That was a lovely season. The brewing of Chai.)

Next week, I hope to share with you some piccies and stories from a recent camping trip. Until then, eat and be merry!