Preheat the oven to 180 degrees. Keep a large baking pan ready.
Heat milk, cream, and sugar and stir till sugar is dissolved. There is no need to boil the mixture. Switch off the flame, add vanilla essence. Allow to cool slightly.
Take egg yolks in a bowl. Beat on medium speed for a couple of minutes.
Slowly add the milk cream mixture and continue beating till well combined.
Add the bread crumbs and beat again.
Pour into the baking pan. Bake for 30 to 40 minutes till the pudding looks well set on the top.
Meanwhile, beat the egg whites with a pinch of salt till stiff.
Add in the sugar and continue beating till it peaks, ie. when you lift up the beater, the mixture would stand up without dropping.
Once the pudding is set, take out and spread the jam all over.
Dump the beaten egg white and spread equally all over. Put back into the oven and bake for 15 to 20 minutes till the top looks done.
Allow to cool. This pudding can be served warm or cold - I personally prefer it cold, though even when warm, it tastes good.