Bread And Butter Pudding Kinnaird

• 1 1/2 cups milk
• 1/2 vanilla bean, split lengthwise
• 12x 1/2-inch thick slices of French or Italian bread
• 2 1/2 tablespoons unsalted butter, softened
• 2 large whole eggs
• 6 large egg yolks
• 1/2 cup plus 1 tablespoon sugar
• 1 cup heavy cream
• 1/4 cup apricot jam

1. 1. In a saucepan, scaled the milk with the vanilla bean and let the mixture stand for 15 minutes. Scrape the seeds from the pod into the milk and discard the pod.
2. 2. Spread one side of each bread slice with the butter and arrange the slices, buttered sides up, overlapping them, in a 1 1/2 quart grattin dish or shallow flameproof baking dish.
3. 3. In a bowl whisk together the whole eggs, the egg yolks, and 1/2 cup of the sugar and whisk in the milk and the cream. Pour the custard over the bread and sprinkle the mixture with the remaining 1 tablespoon sugar.
4. 4. Put the grattin dish into a baking pan, add enough hot water to the pan to reach halfway up the side of the grattin dish and bake the pudding in the middle of a preheated 350F oven for 30 minutes, or until the custard is set. Broil the pudding under a preheated broiler, about 4 inches from the heat for 1 minute, or until the bread is golden.
5. 5. In a small saucepan bring the jam to a simmer with 1 teaspoon water, force it through a fine sieve into a small bowl, and with a pastry brush brush it over the pudding. Serve the pudding warm or at room temperature.

milk, vanilla bean, italian bread, unsalted butter, eggs, egg yolks, sugar, heavy cream, ubc

Taken from www.epicurious.com/recipes/member/views/bread-and-butter-pudding-kinnaird-50052436 (may not work)