Pour the custard over the prepared bread layers, sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4.. Preheat an oven to 170°C (350°F). Layer the bread and raisins in a greased 8×8 baking dish. Beat together the milk, eggs, sugar, and vanilla until well combined. Pour the egg mixture into the baking dish. Push the bread down into the egg to help it absorb the egg mixture.

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Grease a large deep dish. Butter the slices of bread with the spread and cut into quarters. Whisk the eggs and then whisk in the milk, caster sugar and vanilla paste/extract. Dip each quarter slice of bread into the milk and with half the slices make a single overlapping layer in the base of the dish. Sprinkle on half the drained dried fruit.. Place the baking dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the baking dish. Step 5. Cover the dish loosely with foil, place in the oven and bake for 15 minutes. Remove the foil and bake the pudding uncovered for a further 15 minutes or until golden. Step 6.