Panettone Bread And Butter Pudding - cooking recipe

Ingredients

1 pint whole milk
1 pint heavy cream
1 vanilla pod
4 eggs
6 oz. sugar
1 orange, zested
Confectioners sugar

Preparation

To start custard base, bring milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, (I use vanilla extract, 1 1/2 Tbsp.) scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla pod. Preheat oven to 325\u00b0. Butter each slice of bread and dip into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread. Place the dish in a roasting pan and fill halfway with hot water. Sprinkle pudding with confectioners sugar and bake for about 45-50 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.