Bread And Butter Pudding Kinnaird

1. 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

   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.

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   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

   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.

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   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.

* Per serving · 4 servings · Values may vary.