Classic Bread & Butter Pudding

Butter a pie dish. Cut the crusts off the bread, spread one side of each slice with butter, then cut into triangles.

Arrange a layer of bread in the dish, add some of the sultanas and sprinkle with cinnamon, repeat until all the bread is used.

Warm the milk, vanilla extract and cream in a pan until hot but not boiling.

Whisk the eggs and sugar until pale, then add the warm milk and cream and stir.

Pour the custard over the bread and sprinkle with sugar and a little nutmeg. Leave to stand for 30  minutes.

Preheat the oven to 180°C (160°C fan, gas mark 4), then place the bread pudding on a baking sheet then into the oven.

Bake for approximately 45 minutes, until the top in golden brown.

Serve with cream or vanilla ice cream.