Ingredients:

- 60g lightly salted butter, softened
- 10 slices thinly sliced white bread (cut the crusts off if you like)
- 60g sultanas
- 1/2 lemon, finely grated zest only
- 350ml whole milk
- 100ml double cream
- 3 eggs
- 60g golden caster sugar
- 1 tsp vanilla extract
- grated fresh nutmeg

Method:

1. Preheat the oven to 180°C, fan 160°C gas 4. Lightly butter a medium baking dish (approx. 20cm x 25cm) with 10g of the butter. Spread the remaining butter generously over one side of the bread slices. Cut each slice into quarters.
2. Arrange half the bread quarters, buttered sides up, over the base of the buttered dish and scatter with half the sultanas and lemon zest. Repeat to use up all the buttered bread, sultanas and lemon zest.
3. Heat the milk and cream together in a small saucepan until steaming hot. Meanwhile, whisk the eggs with 50g of the golden caster sugar, until pale and thick. Slowly pour the hot milk mixture onto the eggs, whisking constantly. Strain through a sieve into a jug, then stir in the vanilla extract.
4. Slowly pour the custard over the bread pudding, being careful to soak all the bread. Scatter the surface with the remaining sugar and grate over a little nutmeg. Bake for 35-40 minutes in the centre of the oven, until golden brown. Let the pudding rest for 5-10 minutes before serving.