Soak the bread in the milk. In the meantime, heat the oil in a saucepan and fry the onions and garlic. Add the ginger, and allow the onions to become soft and translucent. Add the curry powder and turmeric and cook for 1 minute.
Add the ground beef and toss (don't stir) to brown. Then add the apricot jam, chutney and stir.
Squeeze the excess milk out of the bread, saving the milk, and add the bread to the meat mixture.
Stir the mixture, then remove from the heat and add one beaten egg. Spoon the mixture into a baking dish and smooth out the top. Cook at 350 degrees Fahrenheit for 30 minutes.
Remove from oven. Beat the remaining eggs with reserved milk and pour carefully over the meat mixture.
Stick the bay leaves into the mixture and cook for another 20 to 30 minutes in the oven, or until the custard is set and golden-brown.
Serve with yellow rice, sambals and chutney.