Place the chia seeds into a small bowl and add 6 tablespoons of water. Allow to soak for 15 minutes.
Cut the bread diagonally into triangles and spread margarine on both sides of the bread.
Layer half the bread triangles on the base of the dish. Sprinkle 1-2 tablespoons of raw sugar over the bread. Sprinkle with cinnamon and half of the sultanas/currants.
Layer the rest of the bread over the top. Sprinkle with 1 tablespoon of raw sugar, cinnamon, and the remaining sultanas.
Mix the chia seed mixture with 500ml of milk. Gently pour the milk mixture over the bread. Set the pudding aside for 30 minutes to allow the bread to soak up the milk.
Preheat your oven to 180⁰C.
Once the bread has had time to soak, if there is no milk left, gently tip over another 100-250ml depending on how much liquid was absorbed. The amount of liquid you will need will largely depend on the thickness of your bread.
Sprinkle the top of the pudding with the remaining sugar and some more cinnamon.
Place in the oven and bake for 20 minutes or until the pudding is just beginning to go slightly golden on top.
Remove from the oven, gently spread apricot jam over the top and then place back into the oven for another 5 minutes. Serve alone or with vegan ice cream or dairy free milk drizzled over the top.