Consider this bread and butter pudding a basic model. Add your own touches, such as spoonfuls of your favourite jam between the layers, or swapping the bread for croissants – just don't bother buttering them as they are already full of butter.
70g soft butter, plus extra for greasing
2 tbsp Pedro Ximenez sherry, warmed
250ml thickened cream
65g castor sugar
1 orange, zested
1 vanilla bean, seeds only, or 1 tsp vanilla essence
½ tsp ground cinnamon
9 thick slices day-old white bread
1 tbsp raw sugar
1. Preheat oven to 180C and lightly butter a 1.5-litre oven-proof dish.
2. Put the sultanas in a small bowl, pour the sherry over them and leave for 15 minutes.
3. Whisk together the eggs, cream, milk, sugar, orange zest, vanilla and cinnamon in a bowl until well combined. Butter both sides of the sliced bread and cut them in half diagonally.
4. Put a few soaked sultanas in the oven-proof dish, then cover with a layer of bread, trimming it if necessary to fit the dish.
5. Continue with layers of sultanas and bread, pouring some of the egg mixture between the layers and letting it soak in – to help, you can push it down with your fingers.
6. After adding the final layer of bread, pour the remaining egg mixture over the dish. When it has soaked in, sprinkle the raw sugar over the top and bake in the middle of the oven for 30-40 minutes or until the custard is firm.
7. Cool a little before serving.