Oh, sorry, didn't give Nan's recipe.

6 eggs
1/2 cup of castor sugar
pint of cream
pint and a half of milk
bread at least 3 days old, crusts removed.
Vanilla extract
Butter (not margarine) for bread
Apricot jam
Brown sugar
Sultanas (or raisins, but Nan preferred sultanas)

Mix the eggs, cream, milk, vanilla and castor sugar to a creamy consistency. Pour into a deep dish (a shallow one doesn't make the custard thick enough) and cover with the buttered and jammed bread upside down. Cut the bread into convenient size to ensure full coverage. Overlaps are better than gaps. Sprinkle lightly with brown sugar and liberally with sultanas.

Bake for 30-40 minutes in a preheated moderate oven, turning to high for final 5 minutes to caramelise the sugar and puff the sultanas.

Stand guard with wooden spoon so Grandson doesn't get his filthy hands on it before dinner.

Dear Craig,

Thank You for the recipe.
I shall try it this week-end when I have my family and
grand-children over for Sunday lunch.

I'll let you know how I got on.

Do it, Foxy. Don't forget the last step...