Traditional Bread and Butter Pudding

Butter each slice of bread generously on one side.

Cut the bread into triangles and layer them in a greased baking dish, scattering raisins or sultanas between the layers.

Whisk together milk, heavy cream, eggs, sugar, and vanilla extract until well combined.

Pour the custard mixture over the bread; let it rest for 20-30 minutes so the liquid is absorbed.

Sprinkle the top with nutmeg or cinnamon and a little extra sugar for a crunch.

Bake at 180°C for 35-40 minutes until the top is golden and the custard has set.