Apricot bread and butter custards
140 g, crusted removed, 6 slices
vanilla bean extract
- Preheat oven to 180°C or 160°C fan-forced. Spread each slice of bread with jam and cut into 4 triangles. Press half the bread into four ½-cup (125ml) capacity ovenproof dishes and place on a baking tray. Sprinkle dried apricots over bread in dishes.
- Whisk milk, eggs, caster sugar and essence in a jug until combined. Pour half the egg mixture over bread and apricots. Top with remaining bread and gradually pour over remaining egg mixture, allowing it to soak into the bread.
- Sprinkle with almonds and bake for 20–25 minutes or until custard is set and golden. Serve dusted with icing sugar.