This goes well with a hot cuppa tea. An adaptation of an old Scottish favorite.

One loaf of storebought sliced white bread
10 tablespoons (1 stick plus two tablespoons more) unsalted butter
1 cp raisins or sultanas
10, yes, 10 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 cups milk

Preheat over to 350. Grease 13x9 inch cake pan. Butter all the slices of bread on one side and line them butter side up in the pan. Sprinkle with some of the raisins. Repeat the layers of bread and raisins twice more.

Mix eggs and sugar in large bowl. When well blended, mix in the milk and vanilla. Pour slowly over the bread and raisins.

Bake on the center rack for 20-25 minutes, until golden brown on top and set firmly to the touch.

Whie the pudding cools, you can prepare an apricot glaze in a small saucepan. Bring 2 tablespoons of apricot jam (or whatever kind you like) and 2 tablespoons of water to a boil and cook until it thickens just a bit, about 10 minutes. By then, the pudding should be ready for the glaze to be brushed on top. Cut it into squares and serve warm.