Easy recipe Apricot Bread Custards Recipe

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eight slices day-old white, bread (Recipes by ingridients bread) crusts removed one quarter cup (about eightyg) apricot jam (Recipes by ingridients jam) one quarter cup (fourty-fiveg) diced dried apricots (Recipes by ingridients dried apricots) one cup (two hundred and fiftyml) skim milk (Recipes by ingridients milk) about two eggs one tablespoon caster sugar one teaspoon vanilla (Recipes by ingridients vanilla) essence one tablespoon slivered almondsStep one Preheat oven to one hundred and eightyC. Apricot Bread Custards Recipe. Spread each slice of bread (Recipes by ingridients bread) with the jam (Recipes by ingridients jam) and cut into quarters. Press half of the, bread (Recipes by ingridients bread) jam (Recipes by ingridients jam) side up, into about four x one/about two cup (one hundred and twenty-fiveml) ovenproof dishes or ramekins. Sprinkle with the apricots. Step about two Whisk the, milk (Recipes by ingridients milk) eggs, sugar and vanilla (Recipes by ingridients vanilla) together in a jug. Pour half the mixture over the. bread (Recipes by ingridients bread) Top with remaining, bread (Recipes by ingridients bread) and pour over remaining egg mixture. Step three Sprinkle with almonds. Place dishes on a baking tray and bake custards for about twenty-five minutes or until golden. (Custards will sink as they cool down.).