Bread and Butter Pudding

This is great warm pudding that uses ingredients that are usually easily found in the kitchen. It's a good way to use up bread that is going a bit stale.

About 8 slices of bread crusts cut off
1 tsp cinnamon
1/2 tsp nutmeg
Butter
2 eggs
50ml cream
359ml milk
50 g sultanas
25g sugar
1 tsp vanilla extract

Grease a Pyrex dish or pie dish. Mine is about 20cm by 15cm.
Cut the crusts off the bread and butter the bread on one side
Cut the bread in half diagonally to form 2 triangles.
Place some of the triangles, butter side up, in the dish overlapping slightly.

Sprinkle half the sultanas, nutmeg and cinnamon over the first layer of bread.
Add another layer of bread, followed by the rest of the sultanas, cinnamon and nutmeg.
Put to one side while you make the custard.

Gently warm the milk and cream in a saucepan. Don't allow it to boil but do bring it up to scalding point.
Whisk the eggs, vanilla and 3/4 of the sugar in a large bowl until pale and fluffy.
Gradually add the warm milk and cream whilst beating.

Slowly pour the egg and milk mixture over the layered bread. Carefully push the bread down so that it is all covered by the liquid.
Set to one side for 30 mins
Sprinkle the remaining sugar over the pudding and bake at 180 degrees Celsius for 45 minutes

This is best served warm, on its own or with custard.