50g reduced fat spread
75g mixed dried fruit
50g dried apricots (diced)


150ml skimmed milk
150g reduced fat creme fraiche
1 tbsp clear honey
2 medium size eggs
1 tsp ground mixed spice


1 tsp fresh grated nutmeg


Additional Equipment

1 1/2 - 2 litre shallow oven proof dish

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1. Spread 12 bread slices with reduced fat spread. Remove crusts and cut diagonally into triangles. Use half the bread triangles to place, fat side down into a medium size (1 1/2 - 2 litre) shallow ovenproof dish.

2. Sprinkle with the mixed dried fruits and top with the remaining bread, fat side up.

3. Combine milk, creme fraiche and eggs with the honey and mixed spice. Pour over the bread. Sprinkle generously with grated nutmeg.

4. Rest dish in a roasting pan half filled with warm water and bake at 190°C/170°C Fan/Gas Mark 5 for 25 - 30 minutes until the custard has set and the top is golden and crunchy.

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