Bread and Butter Pudding (5)

Ingredients

Grease a 1 litre/2 pint pie dish with butter. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
Gently warm the milk and cream in a saucepan over a low heat to scalding point. Do not let it boil.
Add a few drops of the vanilla extract.
Crack the eggs into a bowl, add 30g of sugar and lightly whisk until pale.
Add the warm milk and cream mixture and stir well.
Pour the custard over the prepared bread layers, sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
Preheat the oven to 180C/160C Fan/Gas 4. Place the dish into the oven and bake for 30–40 minutes, or until the custard has set and the top is golden brown.