Vanilla Bean and Apricot Bread Pudding

1.Preheat your oven to 175 degrees Celsius and lightly grease two individual ramekins with the softened butter.

2.In a small saucepan, combine the milk, heavy cream, and the scraped vanilla bean seeds and pod. Heat over medium heat until it just begins to simmer, then remove from heat and discard the vanilla pod.

3.In a medium bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Slowly pour the warm milk mixture into the eggs while whisking constantly to temper the eggs.

4.Place the cubed brioche and chopped apricots into the prepared ramekins, distributing them evenly.

5.Pour the custard mixture over the bread and apricots, ensuring all bread pieces are submerged. Let the puddings sit for 10 minutes to allow the bread to absorb the liquid.

6.Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

7.Bake for 30 to 35 minutes, or until the custard is set but still slightly wobbly in the center and the tops are golden brown.

8.Remove from the water bath and let cool for 5 minutes before serving warm.