Preheat Oven 160°C 325°F
Lightly butter an oven proof dish. Slice the bread and spread with the
remaining butter. Bring the milk, cream, salt and vanilla pod to a gentle
boil. Whisk the eggs and sugar together until pale in color. Gradually
add the milk and cream mixture to the eggs whilst whisking continually.
Strain in to a clean pan. Place the buttered bread in to the oven proof
dish, pour over the milk ad egg mix.
Place the dish in a bain marie with on a piece of cardboard.
Pour enough hot water to come half way up the sides of the dish. Bake
for 45 to 500 minutes. When the pudding is ready, it should wobble slightly
in the middle. Remove from the oven and cool a little. Gently heat the
apricot jam, thinning with a little water if necessary. Lightly brush
a thin coat of the glaze over the top of the pudding, then dust with icing
sugar. Serve slightly warm...