50g/2oz soft butter, plus extra for greasing
12 slices slightly stale white bread, crusts removed
4 tbsp sultanas
1 tsp ground cinnamon
400ml/14fl oz whole milk
100ml/3½fl oz double cream
4 tbsp caster sugar
2 beaten eggs
½ tsp freshly grated nutmeg
double cream or ice cream, to serve
Grease a large ovenproof dish. Butter the bread and cut each slice into 4 small triangles. Place a layer on the bottom of the dish, then sprinkle over some of the sultanas and cinnamon. Repeat the layers this way until you run out of bread.
Put the milk and cream and 3 tbsp of the sugar in a saucepan. Gently heat, stirring all the time, until the sugar has dissolved but don’t boil the milk. Whisk in the beaten eggs then, using a sieve, strain the mixture over the bread. Leave to soak for 30 mins.
To cook, heat oven to 160C/140C fan/ gas 4 and sprinkle the pudding with nutmeg and remaining sugar. Bake for 45 mins, then turn up the heat to 180C/160C fan/gas 5 and cook for another 15 mins until the top is crispy and browned. Serve with double cream or ice cream.