Step 1: Preheat the oven to 200°C and grease a 6 cup baking dish with butter.

Step 2: Whisk eggs in a large bowl until well combined, add the light brown sugar and orange zest, and whisk again.

Step 3: Add the milk and cream and whisk well.

Step 4: If not pre-soaked overnight, reconstitute the sultanas or raisins, or currants in verjuice and water. Covering with cling wrap in the microwave on defrost for 1 ½ minutes.

Step 5: Butter the crustless slices of bread and then spread with jam and cut each slice into four pieces.

Step 6: Scatter half of the reconstituted dried fruit on the bottom of the baking dish, then arrange the bread slices so they all fit.

Step 7: Top with the remaining dried fruit and then carefully pour over the custard mix and set aside for 30 minutes.

Step 8: Place inside a high-sided baking dish water bath and cover with foil.

Step 9: Bake for 30 minutes, then remove the foil and reduce the heat to 180°C and bake for a further 30 minutes.

Step 10: Remove from the oven and the water bath and sprinkle with cinnamon.

Step 11: Set aside for 20-30 minutes before serving.