Butter a deep 2-litre baking dish. Dollop
in half the jam and spread over the base
of the dish. Trim the crusts and rounded
top from the loaf so that you are left
with a rectangular block of bread. Cut
into 4 thick slices of bread. Whizz the
crusts and left over bread into crumbs
and freeze for later.
Spread the butter over one side of each
slice of bread. Flip the slices over and
spread the un-buttered sides with
remaining jam. Roll up the slices from the
short sides, jam-side inwards, to make
4 fat Swiss rolls. Halve each so you end
up with 8 short, squat Swiss rolls. Squish
these snugly into the baking dish,
cut-sides up, so you can see 8 jam swirls.
Whisk together the eggs, cream
and milk, then sieve into a jug with the
sugar and vanilla. Give a good stir, then
carefully pour over the bread swirls – you
may have to do this in stages, letting the
custard soak in bit by bit. Let the dish
stand at room temperature for 30 mins
so the custard continues to soak in.
Heat oven to 160C/140C fan/gas 3.
Scatter some more caster sugar over the
pudding, then bake for 1 hr-1 hr 15 mins
until the top is golden and the custard is
gently set. Cool for 5 mins, then serve.