Bread and butter pudding

Almost for about 2 years or so, that this old-fashined, traditional British dessert has been on my to cook list. Finally, it found its way to my oven and was served this afternoon! It is often seasoned with cinnamon or nutmeg. I decided to flavour it with vanilla and a tiny bit of rum. It also contains raisins, and probably it is not the real thing without, but I left them out, because I just do not really like dried grapes. The next time I am going to bake it flavoured with orange.



Ingredients:
5-6 slices of white bread
25 g butter
2 tablespoon apricot jam
1 egg
1 egg yolk
25 g sugar
1 teaspoon vanilla paste
150 ml milk
150 ml cream
dash of rum


Butter a form, then spread some apricot jam on the bottom. Put the buttered slices of bread into the form. Whisk egg and egg yolk with sugar until creamy, add vanilla paste, milk, cream and rum, whisk and pour it over the bread slices. Let it soak for 20 minutes. Preheat oven to 180°C and bake the pudding in a bain marie for 20-30 minutes. When ready brush it with marmalde and let it stand for 15 minutes before serving.