Preheat oven to 325°F (160°C).

Grease a 13x9-inch (3 L) glass baking dish with 2 tbsp (25 ml) softened butter.

Discard end slices of the loaf.

Spread 1/2 cup (125 ml) softened butter evenly over one side of each bread slice.

Arrange six of the bread slices, buttered side up, in a single layer on the bottom of the prepared dish.

Cut a seventh slice in half and wedge in among other slices to fill the bottom of the dish.

Sprinkle half of the thinly sliced dried apricots evenly over the top.

Repeat with remaining seven bread slices and apricots for a second layer.

Combine milk, cream, and salt in a large saucepan.

Scrape vanilla seeds into the pan using the tip of a sharp knife; add seedless vanilla bean pods.

Bring to a boil over medium heat, stirring often.

Once boiling, remove from heat.

Whisk together eggs and sugar in a large bowl for about 1 minute or until pale yellow.

Gradually whisk in 1 cup (250 ml) of the hot milk mixture until combined.

Slowly whisk in the remaining milk mixture until fully combined.

Pour the custard through a fine sieve into a large bowl; discard vanilla bean pods.

Pour the strained custard over the top of the bread.

Using a spatula, gently press down on bread slices so they soak up the custard.

Place the dish in a large roasting pan.

Add enough warm water to the pan to come halfway up the sides of the baking dish.

Bake in the center of the oven for 40 to 45 minutes, pressing bread down gently with a spatula at the halfway point, or until puffed and set around the edges with a slight jiggle in the center.

Transfer pudding in a water bath to rack to cool.

Meanwhile, heat jam with 2 tbsp (25 ml) water in a small saucepan over low heat for 3 minutes, stirring occasionally, or until liquefied.

Carefully remove pudding from water bath.

Brush the surface with warmed jam.

Serve hot or at room temperature.