Melted unsalted butter, for greasing
2 x 200g packet pikelets (8 in each)
1 ½ cups vanilla custard
1/3 cup milk
2 tablespoons maple syrup
¾ cup crunchy almond and vanilla-flavoured clusters
Fresh raspberries, blueberries and extra maple syrup, to serve
Grease an 18cm x 27 cm x 5cm deep, ovenproof dish (8-cup capacity) with butter.
Cut pikelets in half crossways. Arrange pikelets, on the cut edge, in two rows in prepared dish.
Whisk custard into milk, eggs and syrup in a large jug. Pour over pikelets. Cover with plastic wrap. Refrigerate, overnight.
Next day, remove dish from the fridge. Un-cover. Sprinkle with clusters.
Cook in a moderate oven (180C) for about 35 minutes, covering with foil if over-browning, or until golden brown and set. Remove. Stand for 15 minutes before serving.
Sprinkle with berries. Drizzle with syrup.
TIP! Make sure custard filling is set in the centre before removing from oven. Clusters are available in the cereal aisle of major supermarkets. You will need about 60g each of raspberries and blueberries to serve with bake.