Ingredients
Method
1.Preheat oven to moderately slow, 160°C. Lightly grease a shallow 2 litre ovenproof dish.
2.In a medium saucepan, combine cream, milk and caster sugar. Scrape seeds from vanilla bean and add seeds to pan with pod. Stir over medium heat 2-3 minutes, until sugar dissolves and mixture is hot. Remove and discard pod.
3.Transfer mixture to a large jug. Cool slightly.
4.In a large bowl, whisk eggs until frothy. Gradually whisk in hot milk mixture. Spread bread with butter and jam, sandwich together and cut into quarters diagonally.
5.Layer sandwiches, slightly overlapping, in dish. Pour over cream mixture. Sprinkle with combined extra caster sugar and cinnamon and nutmeg. Allow to soak 15 minutes.
6.Place dish in a larger baking dish. Add enough boiling water to come halfway up sides of dish. Dot with extra butter. Bake 40-45 minutes (55-60 minutes if dish is deeper) until custard is set when tested (see tip).
7.Remove immediately from water bath to prevent overcooking. Serve with cream.
Custard is set when the point of a sharp knife come out clean when inserted into the custard.
Note
