Bread and Butter Pudding

Method

Butter a 1.5 litre baking dish and preheat the oven to 180°C. Slice the bread into 1cm thick pieces and butter both sides generously. Arrange half the bread slices in the prepared dish, then scatter half the dried fruit over them, followed by the remaining bread and fruit. Whisk together the eggs, milk, caster sugar, vanilla extract, cinnamon and salt, then pour this custard mixture over the bread, pressing gently so the bread absorbs the liquid. Let it stand for 15 minutes to soak properly. Sprinkle the demerara sugar over the top and bake for 45-50 minutes until the pudding is set but still slightly creamy in the centre, with a golden crust on top. Serve warm with custard or cream.