Method

• 1.
  Preheat the oven to 180°C. Lightly grease a 2L (8 cup) ovenproof dish.
• 2.
  Remove the crusts from the panettone and slice 1.5cm thick. Butter each slice, then cut into 4 triangles. Layer slices, slightly overlapping, in the baking dish.

• 3.
  Place the milk, vanilla pod and seeds in a saucepan over medium-low heat, and bring to just below boiling point.
• 4.
  Meanwhile, whisk the eggs and sugar together until pale. Pour the hot milk over the eggs and whisk to combine. Strain the custard through a sieve into a clean bowl.
• 5.
  Ladle the hot custard over the panettone, allowing each ladleful to absorb before adding the next.
• 6.
  Place the dish in a deep, heavy-based roasting pan. Carefully pour enough boiling water into the pan to come halfway up the sides of the dish. Bake for 30–40 minutes, or until the top is golden and the custard is just set.
• 7.
  Meanwhile, combine the apricot jam and 2 tbs water in a small saucepan over medium heat. Cook for 2 minutes, stirring, until the jam is hot and runny.
• 8.
  Brush the jam over the surface of the panettone and return to the oven. Bake for 3-5 minutes until golden and glossy.
• 9.
  Dust the pudding with icing sugar. Serve hot with creme fraiche and garnish with mint leaves.