Anyone for seconds?

This is my favourite dessert.

Bread Pudding (serves 6-8)
Preheat oven to 350 degrees and prepare an 11x7 baking dish or an 8x8 square pan.

• 12 slices white bread
• 6 tbsp softened butter
• 1/2 cup apricot jam
• 6 tbsp currants
• 2 cups creme anglaise (recipe follows)
• 1 egg
• 1/4 tsp salt

Trim crusts off bread (optional) and spread one side of each slice with butter & jam. Arrange six bread slices, buttered side up in the dish. Sprinkle with half the currants. Repeat with remaining bread and currants (make 3 layers in the 8x8 pan). Combine creme anglaise with the egg and salt. Pour evenly over bread. Place in preheated 350 degree oven for 40-50 minutes, until custard is set and top is golden brown. Serve.

Creme Anglaise (makes 2 cups)

• 1/2 cup granulated sugar
• 4 egg yolks
• 1 3/4 cups light cream
• 1 tbsp vanilla extract

Prepare an ice bath in a large bowl. In a heavy bottomed saucepan, beat sugar and egg yolks until mixture is thick & lemon coloured. Mixture will fall from whisk like ribbons. Beat in cream until blended. Cook over low heat, stirring constantly with a wooden spoon in a figure eight pattern (not sure why this is important) to prevent lumping, until mixture is thick enough to coat the back of a spoon - do not boil. Strain custard into a slightly smaller bowl than the ice bath. Set the custard bowl atop the ice bath to stop the cooking. Keep stirring for 5 more minutes until the custard is cooled. Stir in vanilla.

Mmmmmmmmmm.