Preheat the oven to 190 °C.
Spread a thick layer of butter and jam across each slice of bread and cut into triangles. Grease an ovenproof dish with butter and layer the bread triangles so that their crusts point upwards.
Whisk together the milk, egg, castor sugar, vanilla and cinnamon and pour over the bread, letting the liquid soak in thoroughly before adding more.
Mix the brown sugar and walnuts together and sprinkle over the top of the pudding for a crunchy crust. Bake the pudding for 40 minutes or until golden brown. Serve with vanilla ice cream or custard.
Reprinted with permission of Georgia East from her new cookbook - West Coast Wander, published by Penguin Random House Publishers.
Follow Georgia East on Instagram | Facebook | Twitter