12 slices 2-day old sandwich bread, crusts removed
soft butter for spreading
¾ cup apricot jam
2 x 410-gram tins apricot halves, well drained
1½ cups milk
½ cup cream
2 tablespoons whiskey
½ cup caster sugar
finely grated zest of 1 large lemon
1 teaspoon vanilla extract
3 large eggs, size 7
¼ cup flaked almonds
2 teaspoons icing sugar
icing sugar for dusting
ice cream or cream
Lightly butter an ovenproof baking or roasting dish that will hold half of the bread in a single layer so you can sandwich them with the remaining bread.
Preheat the oven to 170˚C fan bake.
Spread one side of each piece of bread with butter, then with jam. Place half of the bread, jam side up, in the base of the tin and arrange ½ the apricots over the top. Sandwich with the remaining bread, jam side up. Arrange the remaining apricots over the top.
Custard: Whisk all the ingredients, except the almonds and icing sugar, together and pour over the bread. Leave to soak for 10 minutes.
Scatter the almonds over the top and dust generously with icing sugar. Bake for 40 minutes or until the custard is set in the centre and the top is lightly caramelised.
To serve: Cut into portions and serve with ice cream or cream. Serves 6–8.