6 ‘toast’ slices wholemeal bread
20g butter
1/3 cup apricot marmalade
1 cup milk
1/4 cup cream
1 tablespoon plain flour
2 x 60g eggs
2 tablespoons Chelsea Organic Raw Sugar
1/2 teaspoon vanilla extract
Pinch ground cinnamon
Pinch ground nutmeg

Preheat oven to 180ºC conventional or 160º C fan forced. Trim the crusts from the bread. Spread butter and marmalade over one side of the bread. Cut each slice of bread into 4 triangles and layer triangles evenly into 4 x ½ cup capacity ramekins.

Heat milk and cream over low heat until warmed. Place flour in a bowl and gently whisk in one egg, mixing thoroughly until smooth. Whisk in remaining egg, warmed milk mixture, and Chelsea Organic Raw Sugar.  

Pour half the custard mixture over the bread; allow to stand for 2 minutes. Then pour over the remaining mixture. Sprinkle with the cinnamon and nutmeg.

Place ramekins in a water bath and bake 35-40 minutes or until custard is set.