Instructions

Grease an oven proof dish with butter.

Cut the crusts off the bread. Spread each slice with butter on one side, and then cut into triangles.

Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas.

Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread.

Finish with a layer of bread, then set aside.

Gently warm the milk in a pan over a low heat to scalding point. Don't let it boil.

Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.

Add the warm milk ,cream mixture and vanilla essence.

Stir well, then strain the custard into a bowl.

Pour the custard over the prepared bread layers and sprinkle the remaining sugar and leave to stand for a few minutes.

Preheat the oven to 180 C.

Place the dish into the oven and bake for 20 minutes, or until the custard has set and the top is golden-brown.