Ingredients
Serves 4

3 Tbsp. (45 mL) unsalted butter
6 small bread rolls, thinly sliced
4 cups (950 mL) heavy cream
1 vanilla pod, split lenthwise
6 large eggs
1 1/4 cups (300 mL) vanilla sugar
1/4 cup (60 mL) sultanas (soaked in water and drained)
1/2 cup (120 mL) apricot glaze
icing sugar to dust

Instructions
Preheat oven to 325°F (175°C).

Grease a large oval pie dish with butter. Spread remaining amount of butter over bread slices. Arrange bread slices in base of the dish. Combine cream and vanilla pod and gently bring to a boil. Mix eggs and sugar together until pale. Gradually add milk and cream mixture, stirring well to combine. Pass mixture through a fine sieve.

Cover bread with sultanas. Add cream and milk mixture. Bread will float to the top.

Place the dish in a bain-marie on top of a folded newspaper and pour in enough hot water to come halfway up the sides of the dish. Poach carefully in the preheated oven for 45 to 50 minutes. When the pudding is ready, it should wobble very slightly in the middle. Remove from the oven and cool.

Brush a thin coating of the warm glaze over the top of the pudding and dust with icing sugar.

This recipe is from Chef David Lee at Splendido Restaurant, Toronto.


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