Finely chop the apricots and place in a small bowl, pour over the brandy or rum spirit and leave to soak for 2 hours.

Butter a large ovenproof dish. Beat together the eggs, sugar and vanilla essence until the sugar has dissolved. Butter the slices of fruit bread and make "sandwiches" using the drained apricots as the filling. Arrange these in the dish in an even layer.

Pour the milk and cream into a pan and bring slowly to the boil over a medium heat. Pour gradually into the egg mixture, whisking constantly to form a smooth custard sauce.

Pour the custard carefully over the fruit bread and allow to stand for 15 minutes before cooking.

Place the dish in a large roasting tin and add enough hot water to come half way up the sides of the dish. Bake at 180 °C/350F/gas 4 for about 45 minutes until the pudding has risen slightly and the top is crisp and golden brown.

Allow to cool for 5 minutes then serve warm or cold, dusted with icing sugar.