Ingredients

• 8 slices white bread
• 2 tbsp butter
• 1/4 cup jam (strawberry / apricot)
• 2 1/2 cups milk
• 3 eggs
• 2 tablespoons sugar
• 1 teaspoon vanilla essence
• 1/2 cup raisins / sultanas
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

*makes 4-6 servings

Stove or oven method:

Heat oven to 160°C (300 F).

On a chopping board, spread jam and butter on one side of the bread. Cut each slice of bread into 4 triangles.

In a saucepan, heat milk on high heat until it starts to boil. Remove saucepan from the stove.

In a large bowl, break in the eggs and whisk lightly. Add sugar and vanilla and whisk until well mixed. Gently pour in half the hot milk, whisking at the same time. Pour in the rest of the milk and whisk again, until well mixed. Set aside.

In a shallow ovenproof ceramic dish, arrange with half the bread triangles, jam-side up so that they are slightly overlapping. Sprinkle half the raisins. Top the first layer with the rest of the bread triangles and raisins.

Slowly pour the milk mixture over the bread triangles. Sprinkle the cinnamon and nutmeg.

Put the ovenproof dish into a baking dish, and fill the baking dish halfway with hot water.

Bake the pudding for 1 hour or until pudding is just firm and golden brown. Serve warm.​​