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6-8 slices Bread (depends on thickness)
2 Tablespoons Apricot Jam (approx)
2 Eggs, beaten
125 ml Milk
1/2 teaspoon Vanilla Essence
4 Tablespoons Brown Sugar
1 large Apple, grated
2 Tablespoons crushed Walnuts
Nutmeg
Brown Sugar, extra
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Heat milk in a small saucepan until almost boiling. Add sugar and vanilla, stir to dissolve. Take off the heat. Lightly spray 2 individual ramekin dishes with oil. Cut the bread using a pastry/scone cutter (or similar) into rounds the same size as the ramekin dishes. Spread the tops of each bread piece with jam. Place one piece of bread on the bottom of each ramekin, jam side up. Put some grated apple on top, sprinkle with a little of the nuts and some nutmeg. Whisk the eggs into the warm milk mixture. Put a few spoonfuls on top of the apple mixture, then place another piece of bread on top, jam side up. Continue the layer again- apple, nuts, nutmeg and custard mixture. You may have to make more depending on how big your ramekins are and how big the apple was. Finally, top with one more piece of bread (jam side down this time). Sprinkle the tops with nutmeg and sugar. Pour over the remaining custard mix. Place in the fridge and let rest for at least an hour. Preheat oven to 350F (180C). Bake for 20 minutes or so until the custard is cooked through.
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