Preheat oven to 180°C. Grease an ovenproof dish and set aside. A deep medium-sized dish works well.
Place the 2 slices of bread (crusts removed if you prefer) in a shallow dish and add one cup of milk. Let the bread soak up all the milk.
Fry the chopped onion in the olive oil until translucent. Do not brown.
Add the curry powder and turmeric and fry on medium heat for 30 seconds until fragrant.
Add the beef mince and fry until browned. Remove from the heat.
Mix the sugar, vinegar, lemon juice, chutney and apricot jam in a small bowl and add to the meat mixture.
Beat one of the eggs and add to the meat mixture.
Squeeze most of the milk out of the bread, but reserve the milk. Add the bread to the meat mixture and make sure you spread the bread out and that it doesn't stay in a clump.
Season with salt and pepper and add the raisins. You can also add a ¼ cup of warm water at this point if your mixture looks too dry.
Transfer the mixture to the ovenproof dish and decorate with the bay leaves. Cover with foil and bake for 20 minutes.
Beat the remaining egg with the other half cup of milk, as well as the milk left over from soaking the bread.
Remove the dish from the oven and remove the foil. Pour the egg mixture over the meat and move the dish around to ensure that the "custard" topping covers the surface properly. Return to the oven uncovered and bake for another 10 minutes or until the egg topping is set.
Serve with rice and a lovely South African red wine.