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Preheat Oven to 160°C (325°F).
Lightly butter an oven proof dish.
Slice the bread and spread with the remaining butter.
Bring the milk, cream, salt and vanilla pod to a gentle boil.
Whisk the eggs and sugar together until pale in color.
Gradually add the milk and cream mixture to the eggs whilst whisking continually.
Strain into a clean pan.
Place the buttered bread in the oven proof dish, pour over the milk and egg mix.
Place the dish in a bain marie on a piece of cardboard.
Pour enough hot water to come halfway up the sides of the dish.
Bake for 45 to 50 minutes. When the pudding is ready, it should wobble slightly in the middle.
Remove from the oven and cool a little.
Gently heat the apricot jam, thinning with a little water if necessary.
Lightly brush a thin coat of the glaze over the top of the pudding, then dust with icing sugar.
Serve slightly warm.