7-8 slices of Genius White Gluten Free Bread, thinly sliced and crusts removed
10 fl oz whole milk
10 fl oz double cream
1 vanilla bean, split down the middle with a sharp knife
3 large eggs
4 oz caster/superfine sugar
2-3 tbsp apricot jam
1-2 tsp powdered sugar
9×9 baking pan, greased
Preheat oven to 325°F
Soak the raisins in the rum or brandy (optional)
Butter the bread, cut each slice in half on the diagonal, and arrange in the pan.
Pour the milk and cream into a pot and bring to boil with the vanilla. Whisk the eggs and sugar together then whisk in the hot milk mixture.
Sprinkle the raisins over the bread then pour on the warm custard.
Place the dish in a roasting tray on the middle shelf of the oven. Carefully pour water into the tray until it comes halfway up the sides of the pan. Bake the pudding for 45 minutes or until lightly set and golden brown.
Warm the apricot jam and pass it through a strainer to remove the fruit. Brush liberally over the pudding. Dust with powdered sugar and serve warm.