Preheat the oven to 180º C / 350º F / Gas Mark 4.
Mix the cream with the milk and add the sugar and saffron strands.
Whisk the eggs and add them to the cream mixture.
Butter a deep ovenproof dish 15cm x 22cm / 6in x 9in, put into it a layer of bread, then sprinkle over some papaya/raisins/apricots/mangoes and nuts.
Add another layer of bread then some more nuts and papaya.
Pour the cream mixture over the bread and put the dish into the oven for 30-35 minutes, until the surface is a rich golden brown.
Tip: Add a pinch of nutmeg and another of cinnamon to the cream mixture.