Peanut butter and jam pudding

This is a good recipe to use up slightly stale bread - and that left over jam!

450 grams good bread -- crust removed - challa or brioche are good as they are slightly sweet - raisin bread is also good 150 grams sugar 8 egg yolks 1 milliliter vanilla essence 630 milliliters thick cold cream 300 grams smooth peanut butter 230 grams raspberry or strawberry jam (home made is good) Preheat oven to 180 degrees Cut bread into slices and lightly toast Whisk together sugar, egg yolks and vanilla - whisk in the cold cream Spread each slice of bread liberally with peanut butter and then jam Soak each slice in egg mixture and arrange in layers in an oven dish Pour remaining egg mixture over and make sure it soaks into the bread Bake in a water bath fort about 20 minutes then decrease the temperature to 160 for about 25 - 30 minutes