| 1. | Trim crusts off bread and butter each slice. Spread apricot jam over the butter or margarine and cut each slice into 4 triangles. Arrange triangles in greased 26cm oven proof quiche dish top form a circular pattern. |
| 2. | Whisk the eggs, sugar, milk and vanilla essence together in a bowl. |
| 3. | Sprinkle half of the sultanas and apricots over the bread and pour the custard over. Sprinkle with the remaining fruit. |
| 4. | Stand in a baking dish with enough boiling water to come half way up the sides and bake for 40 minutes at 160°C. Remove baking dish with water and continue to bake for 15 minutes. |
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