1litre/1¾ pints milk
568ml pot double cream
1 vanilla pod, split 85g/3oz butter, plus extra for greasing
140g/5oz caster sugar
6 egg yolks
400g loaf panettone or large brioche loaf
½ x 450g jar medium-shred marmalade
2 tbsp soft brown sugar
zest 1 orange, coarsely grated
Pour the milk and cream into a large saucepan, add the vanilla pod and bring to just below boiling point. Remove from the heat, then leave to infuse for 10 mins.
Butter a 20 x 30cm baking dish, pour in some of the sugar, then run it around the dish so that it sticks to the butter. Pour the excess into a mixing bowl, add the remaining sugar and mix with the eggs and yolks. Scrape the seeds from the vanilla pod into the milk, discard the pod, then pour in the cream and mix gently.
Heat oven to 160C/fan 140C/gas 3. Cut the panettone or brioche into 2cm-thick slices, then spread with the butter and marmalade. Layer the slices in the dish, sprinkling the top layer with the soft brown sugar and zest. Pour over the custard and leave to soak for 10 mins. Bake for 40 mins. Remove from the oven and leave to cool – it will continue to set while it cools. Serve at room temperature with cream or ice cream. To make ahead, simply assemble the pud a day ahead, then chill until ready to bake.