Spread a thin layer of sunflower spread on one side of each slice of bread and then cut each slice in half. Arrange layers of bread, spread side up, and dried fruit in an ovenproof dish.
To make the custard, lightly beat the egg and egg yolk in a mixing bowl, then add the sugar, milk and vanilla extract.
Transfer the custard into a saucepan and set over a medium heat. Stir continuously until the custard starts to thicken – it should just coat the back of your spoon. Then stir in the cinnamon and nutmeg. Pour the custard over the bread and dried fruit, and leave to soak for 5–10 minutes.
Place in the oven to bake for about 30 minutes until the edges of the bread are golden and the custard starts to set.
Serve immediately or allow to cool before covering and refrigerating – eat within 3 days.
To add calories, use fortified whole milk and add 1 tablespoon of flaked almonds with the dried fruit