Panettone Bread Pudding - cooking recipe

Ingredients

3 cups milk
1 1/4 cups half-and-half
1/2 cup granulated sugar
2 strips orange or lemon zest
1 None vanilla bean, halved lengthwise (or 1 tsp vanilla extract)
1 lb panettone, cut into 2/3 inch thick slices
7 tbsp butter, softened
4 None whole eggs + 2 egg yolks
2 tbsp blood orange marmalade (or apricot jam), warmed

Preparation

Preheat oven to 325\u00b0F. Grease a large shallow baking dish.
Combine milk, half-and-half, sugar, orange zest and vanilla bean in a saucepan. Stir over low heat, without boiling, until sugar is dissolved. Bring to a boil then immediately remove from heat. Cover and let stand for 10 mins to infuse. Strain.
Meanwhile, carefully toast panettone until browned on both sides. While hot, spread 1 side with butter. Cut into pieces to fit dish then place slices in dish so they overlap.
Whisk together whole eggs and egg yolks. Gradually whisk in infused milk mixture then pour over panettone. Transfer baking dish to a roasting pan. Add enough boiling water to come halfway up side of dish. Bake, uncovered, for 45 mins, or until just set. Remove from water bath.
Brush top with warm marmalade.