1 Rub an ovenproof dish with a little of the melted butter. Slice the bread 1cm thick and submerge in the melted butter.
2 To make the custard, heat the cream and the vanilla pod on the stove until the mixture comes to the boil, turn off the heat and leave to infuse for a few minutes. Whisk together the egg yolks and sugar until thick and creamy, and whisk into the cream. Whisk in the whole egg as well.
3 Layer the butter-soaked bread with the custard and raisins and mixed peel, repeating until you reach the top of the dish. Don’t put fruit on the top layer as it will burn in the oven.
4 Bake in an oven at 180C/Gas Mark 4 for 45 minutes until hot. Top with a few more raisins and mixed peel, then spoon warm jam over the top. Leave to rest for 10 minutes before serving.
