Add all ingredients to your blender
6 slices of bread
2 tablespoons butter
¾ cup sugar
750ml full cream milk
3 heaped tablespoon custard
¼ cup coconut
1 tablespoon vanilla essence
½ teaspoon fine cinnamon
Pinch of elachi and/or nutmeg
Pinch of salt
Blend all ingredients in a blender until smooth
Spray a medium rectangle Pyrex dish with spray and cook and pour in your mixture.
Bake on 180 degrees on the lower rack of the oven for 45 minutes until the top is golden brown and a slightly cracked crust is formed.
Once done, remove from the oven and brush over apricot jam.
Turn off the oven but return the pudding to the warm oven to rest and settle for 20 minutes.