1-1/2 cups milk 1-1/2 cups whipping cream 1 2-inch vanilla bean, split lengthwise 4 eggs 7 tablespoons sugar 1 lemon, halved Whipping cream (optional) Butter 8-inch square baking dish. Generously spread both sides of bread with butter. Layer bread in prepared dish, sprinkling each layer evenly with golden raisins and currants. Scald milk, 1-1/2 cups cream and vanilla bean in heavy medium saucepan. Remove from heat and let steep 15 minutes. Remove vanilla bean and scrape seeds into custard (reserve pod for another use). Bring milk mixture to simmer. Whisk eggs and sugar in large bowl. Gradually whisk in hot milk mixture in thin stream. Return mixture to saucepan. Stir over low heat until custard thickens and lightly coats back of spoon, about 8 minutes; do not boil. Pour custard over bread, pressing bread down to immerse completely. Let soak 30 minutes. Preheat oven to 325°F. Set dish in larger baking pan. Add enough hot water to large pan to come 2/3 up sides of dish. Bake until pudding is set and lightly browned, about 45 minutes. Remove from oven. Squeeze lemon juice over. Serve pudding warm, accompanied with cream if desired. dess 26