Makes 4 to 6 servings

Custard and bread pudding
1 cup whole milk
1 cup table cream (18%)
1 1/2 tsp pure vanilla extract
4 egg yolks
1/2 cup granulated sugar
1/4 cup melted butter
5 slices white bread, crusts removed
1 cup raspberry jam
4 egg whites, room temperature
1/4 tsp cream of tartar
1/2 cup granulated sugar

Preheat the oven to 325°F.

Make the custard and bread pudding: In a medium saucepan, add the milk, cream and vanilla. Bring to a boil over medium heat, stirring occasionally.

Meanwhile, in a small bowl, whisk the egg yolks and sugar until the mixture is light and creamy. Slowly whisk the egg mixture into the hot milk and cream, whisking constantly until the egg mixture is incorporated. Remove the pan from the heat.

Generously brush both sides of the bread with melted butter. Place the bread evenly into the bottom of a greased 2-quart/litre baking dish. Pour the custard mixture over the bread. Use a fork to gently submerge the bread so that the liquid soaks into it. Place the baking dish into a roasting pan (or other large, high-sided pan). Pour enough hot water into the roasting pan to reach halfway up the sides of the baking dish.

Carefully place in the oven and bake until the pudding is set (the bread will be firm when pressed with a fork), about 25 to 30 minutes. Remove from the oven.

Increase the oven temperature to 375°F. In a small saucepan, warm the raspberry jam. Spread the jam evenly over the bread pudding.

Make the meringue: In a large clean bowl, add the egg whites. Beat using an electric or hand mixer until soft peaks form. Add the cream of tartar and continue beating until stiff peaks form. Gradually add the sugar and beat until all sugar has been added and the meringue is thick and glossy. Spread the meringue evenly over the jam layer. Bake until the meringue is golden brown, about 8 to 10 minutes. Serve hot or cold.