Instruction

• Grease a 1 litre/2 pint pie dish with butter
• Cut the crusts off the bread
• Spread each slice with on one side with butter, 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 and cream 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 and cream mixture and stir well, then strain the custard into a bowl
• Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes
• Preheat the oven to 180C/355F/Gas 4
• Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown