Step 1Place the apricots and syrup in a blender and blend until smooth.
Step 2Combine the apricot puree, brandy, apricot jam, cinnamon sticks, vanilla bean, cloves and ginger in a medium saucepan over medium heat and bring to a boil. Reduce the heat and simmer until the mixture thickens and the color darkens slightly, about 15 minutes.
Step 3Strain out the spices and cool.
Step 1Heat the oven to 350 degrees. Cream together the butter and sugar. Beat in the eggs one at a time until they are fully incorporated.
Step 2In a separate bowl, toss the currants, raisins, dried apricots, dried cherries, pecans and orange zest with the flour, then fold them into the butter mixture. Fold in the bread cubes and spices.
Step 3Spoon the batter into a 7-by-10-inch glass baking pan and place the pan in a larger baking pan. Pour hot water halfway up the side of the pudding pan. Bake until set, about 40 minutes. Serve with Ahwahnee apricot sauce.