Grease a 1 litre (2 pints) baking dish with butter.
Spread each of the bread triangles with butter.
Cover the base of the pie dish with overlapping triangles of bread, butter side up.
Sprinkle half the golden raisins/sultanas evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.
Gently heat the milk and cream in a pan – don’t boil.
Beat the eggs with 3/4 sugar and the vanilla or almond extract until light and airy.
Pour the warm milk over the eggs and continue beating until all the milk is added.
Pour the egg mixture slowly and evenly over the bread until all the liquid is added.
Gently press the surface with your hand to push the bread into the liquid.
Sprinkle the remaining sugar over the surface then leave to one side for 30 mins. Course brown sugar can be used for an extra crunchy topping.
Bake the pudding in the hot oven for around 45 mins, until the surface is golden brown and the pudding well-risen and the eggs set.
Bread and Butter pudding is a brilliant way to use up any bread including brioche – even when it’s a little stale.
Cake can also used instead of bread for an extra indulgent pudding.
You can experiment with different ingredients too. Try replacing the raisins with other chopped dried fruit. Or spread a little jam or marmalade on the bread slices. A particularly delicious taste combination is Apricot and almond – thinly spread some apricot jam on the buttered slices of bread and use a few drops of almond essence instead of vanilla.