Bread and Butter Pudding

I've been eating bread and butter pudding since I was a child. My dad and I are the only ones that like it but occasionally my mum would make one and my dad and I would compete to see who could eat the most and argue about who would have the last piece. We always had a bread and butter pudding from the same recipe but a few months ago my mum was out and I couldn't find the recipe so I went online. This is the recipe I found (plus a few changes). I would have to have to say that I prefer it because it is less dense than my mums recipe and requires a shorter cooking time (so there is less of a wait).


Serves 6


Ingredients
50g soft butter
10 slices of bread cut diagonally across
50g sultanas (raisins can be used but I think sultanas taste better)
4 tbsp demerara sugar (for a crunch)
1/4 tsp grated nutmeg
1/4 tsp cinnamon
350ml milk
50ml double cream
2 large eggs
25g sugar
1 tsp vanilla extract


Method 
1) Preheat oven to 180 degrees C.
2) Grease a 2 pint/ 1 litre pie dish with a little butter.
3) Spread each of the bread triangles, on both sides, with butter.
4)Cover the base of the pie dish with overlapping bread triangles.
5) Sprinkle over 2/3 of the sultanas, 2 tbsp of the demerara sugar with a little     nutmeg and cinnamon.
6) Repeat the last 2 steps using the remaining sultanas, nutmeg and cinnamon, until the dish has been filled.
7) Gently heat the milk and double cream in a saucepan - DO NOT BOIL.
8) In a large bowl beat the eggs with the sugar and vanilla extract until light, airy and pale in colour. Pour the warm milk over this mixture and continue beating until combined.
9) Pour the egg mixture over the bread. Gently press down the bread into the liquid. Sprinkle the remaining demerara sugar over the top. Leave to soak for 30 minutes.
10)Bake for 40-45 minutes until golden brown, well risen and the egg is set. Best served hot.
11) Finally .... ENJOY