2 tablespoons of plant-based spread (like Olivani)
8 thin bread slices
50g (about 6 tablespoons) of sultanas
2 teaspoons of cinnamon
350ml skimmed milk
3 eggs
2 tablespoons of sugar

1. Try and use a non-stick pie dish, or otherwise lightly grease with plant-based spread.
2. Cut the crusts off the bread and spread one side only with the spread. Cut into triangles.
3. Arrange a layer of bread (butter side up) in the bottom of the dish and then add a layer of sultanas. Sprinkle with a little cinnamon. Repeat the layers until you have used up all the bread. Finish with a layer of bread on top. Set aside.
4. Gently warm the milk in a pot over a low heat. Bring it to scalding but do not let it boil.
5. Crack the eggs into a bowl, add the sugar and whisk until pale.
6. Add the warm milk to the eggs and sugar and mix well. Strain into a bowl.
7. Pour over the bread layers and leave to stand for 30 minutes.
8. Preheat the oven to 180 degrees Celsius (160 for fan bake). Bake for 30-35 minutes or until the custard has set and the top is golden brown.
9. Serve.