Bread and Butter Pudding

 You may recall reading about Mr Gingerbreadman's Primo Oscar - he randomly turns up with super bargains that need using quickly. Last time it was eggs, this time bread. Several loaves at 6p each. So I made toasted sandwiches, then breadcrumbs for the freezer and lastly - bread and butter pudding. This recipe is best made using bread that is almost stale. Its renowned for using up left over bread and can be done without having to buy special ingredients. Its also delicious, very filling and simple - the kids can butter and cut the bread, who cares if its not perfect, a patchwork of bread tastes just as good as prettily arranged triangles.

Custard and vanilla ice cream both accompany this nicely. Its also great cold on its own with a cup of tea. As an aside, if you don't have cream and only have semi skimmed milk it will still be scrumptious, just not as rich.

Ingredients 
Approximately 8 slices of bread. Depending on the size of your oven dish you might want one or two more
Butter to spread on the bread - or margarine suitable for cooking
50g sultanas
2 tsp cinnamon powder
350ml milk - full fat is best, semi skimmed is OK
50ml double cream - optional - increase milk by 50ml if not to hand
2 eggs
25g  sugar
Nutmeg

Method

• Heat your oven up to 180c
• Remove the crusts from the bread, spread with butter and cut into triangles
• Arrange half the bread buttered side up in the dish
• Sprinkle the raisins over the bread, then do the same with the cinnamon. Raisins in the middle means you don't get any burnt black ones on the top
• Arrange the rest of the bread on top - again buttered side up
• Crack the eggs and whisk together, adding the sugar. Warm the milk - in the microwave is fine, just needs to be hot enough to melt the sugar - and add the egg and sugar mix and stir.
• Tip the 'custard' slowly over the bread, covering as much of the bread as possible
• At this point Grandma Gingerbread always said to leave it for 10 minutes before baking - this makes sure the bread has really soaked up the custard. Sprinkle a little nutmeg and some extra sugar over the top to give it extra crunch
• Bake for 30 - 40 minutes