8 slices bread
butter
6 egg yolks
1 cup sugar
2 cups milk
2 cups whipping cream
2 teaspoon vanilla
apricot jam
(the milk and cream can be substituted with 4 cups half and half)
Butter the bread and baking dish. Place bread in dish. Whisk egg yolks and add sugar. Bring milk and cream to a boil. Slowly pour hot milk onto egg yolks, stirring rapidly. (Don’t let the hot milk cook the eggs). Add vanilla. Pour milk and egg mixture over bread. Place baking dish in a pan with water (water should reach half way up the baking dish). Bake for 45 minutes to 1 hour at degrees. When cool, spread top of pudding with apricot jam.
I like adding raisins to the pudding. I sprinkle them between the bread slices.