Preheat your oven to 180°C (350°F) or gas mark 4. Place a baking tray in the oven for the water bath later. This ensures gentle cooking of the pudding.

Crumble the bread slices into a large mixing bowl. Add the softened butter, half of the caster sugar, milk and vanilla extract. Mix well until it forms a smooth, buttery mixture.

Separate the eggs. Add the egg yolks to the breadcrumb mixture. Stir gently until everything is fully combined. The yolks enrich the base and help it set during baking.

Grease your ovenproof dish lightly. Spoon the breadcrumb mixture evenly into the dish. Smooth the top with a spatula. This forms the base layer of the pudding.

Spread the raspberry or strawberry jam evenly over the breadcrumb base. Avoid mixing it in; leave it as a separate layer. This gives the pudding its beautiful fruity center.

In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar while continuing to whisk until stiff, glossy peaks appear.

Carefully spoon or pipe the meringue over the jam layer. Spread it evenly or create swirls for decoration. Sprinkle a little extra sugar on top if desired for a shiny, golden finish.

Place the pudding dish into a larger baking tray. Pour hot water around it to come halfway up the sides. Bake for 25–30 minutes until the meringue is golden and slightly crisp.

Remove the pudding from the oven and let it cool for 5 minutes. Serve warm in portions. The golden meringue, sweet jam and soft base create a perfect harmony.