Bread and Butter Pudding

Grease a 1 Litre/2 pint pie dish with Beurre.

Couper the crusts off the Pain

Étaler each Trancher with on one side with Beurre, then Couper into triangles.

Arrange a layer of Pain, buttered-side up, in the bottom of the dish, then Ajouter a layer of sultanas

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

Finish with a layer of Pain, then set aside.

Gently warm the Lait and Crème in a pan over a low Chauffer to scalding point

Don't let it Bouillir.

Crack the Œufs into a bowl, Ajouter three quarters of the Sucre and lightly Fouetter until pale.

Ajouter the warm Lait and Crème mixture and Remuer well, then strain the custard into a bowl.

Verser the custard over the prepared Pain layers and sprinkle with nutmeg and the remaining Sucre and leave to stand for 30 minutes.

Preheat the oven to 180C/355F/Gas 4.

Place the dish into the oven and Cuire au four for 30-40 minutes, or until the custard has set and the top is golden-brown.