South African Bread Pudding

10-12 slices white bread, crusts removed and halved diagonally

1 1/2 cups whipping cream

1 1/2 cups milk

1/4 cup butter

3 eggs

1/2 cup sugar

1/2 cup golden raisins

1 tsp vanilla

1/2 tsp ground nutmeg

pinch of salt

1 cup apricot jam

Topping:

2 Tbs sugar

1 tsp cinnamon

3 Tbs butter

Heat cream, milk and butter until butter melts. Beat eggs and sugar together until smooth, light and creamy. Slowly beat in milk/butter mixture. Add raisins, vanilla, nutmeg and salt. Spread jam evenly on bread and sandwich together. Place bread overlapping slices into a 13 x 9 buttered baking dish. Pour egg/milk mixture over bread. Sprinkle cinnamon sugar mixture overall and dot with butter. Bake uncovered in a bain marie at 350 F. for 50-60 minutes or until set. Serve with a splash of cream and custard (see below).

Custard:

5 egg yolks

2 1/2 Tbs sugar

1 heaped Tbs cornstarch

pinch salt

1 tsp vanilla

2 cups milk scalded

Beat egg yolks and sugar. Beat in cornstarch and salt. Slowly add milk, whisking continuously while adding. Cook in a double boiler whisking until thickened (about 5 min). Add vanilla. Cool. Serve with pudding.