1. Grease a mini casserole/pie or gratin dish with some oil or butter and set aside.

2. Butter both sides of the bread slices fairly thickly so they have a good coating, sprinkle over the nutmeg on both sides and then cut into half from corner to corner to make triangles. I like to keep the crusts on but you can take them off if preferred.

3. Place four halves in each dish with the point of the slice sticking up at the top. Don't cram the bread in keep it fairly loose, four should sit nicely but if you find it's too tight or too loose either add or remove a slice to suit.

4. In a bowl mix together the sugar and sultanas or dried mixed fruit (this give the dish a bit of extra flavour but you can leave them out if you wish), sprinkle the sugar and sultanas between the layers of bread and some over the top.

5. In a jug beat together the eggs, cream, milk and vanilla then pour the custard over the top of the bread. Gently push the bread down to help it soak up some of the custard then leave to stand for at least 20 mins before baking to absorb even more.

6. Place in an oven pre-heated to gas mark 6 and bake for 25-30 mins until the custard is set and the top of the browned.

7. Serve immediately as is, or serve with custard, cream or ice cream.

NB: if you require dairy free too, you could switch to a dairy free milk and cream, it will work out the same!