In a sufficiently large mixing bowl; beat eggs until lightly frothy.

Add milk, cream (if using) and sugar. Stir to dissolve sugar completely.

Using your fingers; tear bread into rough pieces and set aside.

Add sugar and water to your aluminium baking pan and heat to caramelize sugar. Set aside to cool. Then grease the sides of the pan with butter.

Mix together cinnamon and nutmeg powder (sweet spice powder) and set aside.

In the prepared baking pan; roughly arrange alternate layers of bread pieces with jam, dry fruit, nuts and milk mixture. Sprinkle the aromatic sweet spice powder in between layers.

After each layer, use the back of a spoon to gently press down to compress and help the bread to absorb the milk mixture.

Allow the mixture to soak and settle down for about 5 minutes.

Cover with aluminium foil and bake in a pre-heated oven at 200C for 45 minutes.

Insert a wooden skewer after 45 minutes to check if the pudding has cooked through. If the skewer does not come out clean bake further.

After the process of baking is completed; take out of the oven and brush with melted jam, melted butter, sprinkle demerara sugar, nuts and dry fruit and bake the top of the pudding for 8 minutes at 100C to get a beautiful glaze.

Cool completely and refrigerate to allow the pudding to set and the flavors to meld.

You may serve the Bread Butter Jam Pudding warm or cold.

When cold they can be cut into neat slices or pieces as desired.