Bread and Butter Pudding

Grease an oven proof dish with butter.

Cut the crusts off the bread. Spread each slice with butter on one side, and 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 in a pan over a low heat to scalding point. Don't let it boil.

Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.

Add the warm milk ,cream mixture and vanilla essence.

Stir well, then strain the custard into a bowl.

Pour the custard over the prepared bread layers and sprinkle the remaining sugar and leave to stand for a few minutes.

Preheat the oven to 180 C.

Place the dish into the oven and bake for 20 minutes, or until the custard has set and the top is golden-brown.