1.Preheat oven to 180°C. Grease two 3/4 cup (180ml) ovenproof dishes.
2.Remove crusts from 3 slices white bread; cut each slice into four triangles. Layer bread, overlapping slightly, sultanas and apricots in dishes.
3.Meanwhile to make custard: bring milk and extract to the boil in small saucepan. Whisk egg and caster sugar in small bowl until combined. Gradually whisk hot milk mixture into egg mixture; pour custard over bread. Stand 15 minutes.
4.Place dishes in small baking dish. Pour enough boiling water into baking dish to come halfway up sides of ovenproof dishes. Bake about 25 minutes or until puddings set. Remove puddings from dish; stand 5 minutes before dusting with sugar to serve.