Bread and butter pudding

8 slices bread
50g soft butter
4 large free range eggs
500 ml milk
1/4 cup sugar
1 teaspoon vanilla essence
Sprinkle nutmeg
1/3 cup sultanas
Cream/Ice Cream/Custard to taste

Method:

Preheat oven 170ºC.
Grease a large baking dish with butter.
Cut bread into triangles and cut crusts off then spread each triangle with butter. Cover the base of the pie dish with bread, butter side up.
Sprinkle half the raisins over the bread then lightly sprinkle with nutmeg and cinnamon.
Repeat this layer one more time, or until the the dish is filled, making sure you finish with sultanas on top.
In a saucepan, gently heat the milk, being very careful not to boil it.
In large baking bowl, beat the eggs with 3/4 sugar and the vanilla extract until, light, airy and pale in colour. Pour warm milk over eggs and continue beating until all milk is added.
Pour the egg and milk mixture over the bread slowly.
Gently push the bread into the liquid. Sprinkle the remaining sugar over the top.
Cook for about 45-60 mins, or until the surface is golden brown, the pudding well risen and the egg is set.
Serve hot with cream, custard or ice cream.