1. Preheat the oven 180°C/Gas Mark 4.
2. Slice the buns vertically into thick slices and butter one side of each slice.
3. Grease an ovenproof dish with a little butter and arrange the bread slices on the base, overlapping slightly. Scatter over the apricots.
4. Place the eggs, milk, yogurt and sugar in a bowl and whisk to mix thoroughly. Pour the mixture over the bread and apricots.
5. Place the dish in a large roasting tin. Fill the tin half way up with boiling water. Bake for 30-40 minutes until the custard is just set. Remove from the oven.
6. Serve with organic Greek yogurt or organic crème fraiche.
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