Slowly toast the bread until golden, then butter thickly and cut the crust off. Lay neatly in an ovenproof dish and sprinkle a little of the wine over it. Beat the eggs, then add the remaining wine, the salt and sugar, then the saffron and almond milk. Mix together the pour over the bread. Mix the spices together and scatter half over the top of the pudding. Stand the pudding dish in a large tin half full of water and bake in a pre-heated oven 180ºC (350ºF) for around 25 minutes or until set. Sprinkle the top with the remaining ground spices and serve it forth.

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