Brioche bread or day-old bread (quantity depends on the size)
350 ml/12fl oz skim milk
40 g granulated sugar
40 g butter, plus extra for greasing
500 g Sweet Palermo pepper jam
Grease a rectangular baking tray with butter. Spread the bread slices with butter on one side, then cut them into triangles. Place a layer of bread, buttered-side up, in the bottom of the tray, then add a layer of pepper jam. Sprinkle with a little cinnamon, then repeat the layers of bread and pepper jam, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then reserve. Gently warm the milk in a pan over low heat to scalding point. Don’t let it boil. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale. Add the warm milk and stir well, then strain the custard into a bowl. Leave to stand for half an hour. Preheat the oven to 180ºC. Pour the custard over the prepared bread layers and sprinkle with more cinnamon and the remaining sugar. Put the dish into the oven and bake for 30-35 minutes, or until the custard top is golden-brown. It is nice to eat warm or hot with a vanilla ice cream scoop.