Classic Bread and Butter Pudding

Preheat oven to 160°C (320°F). Grease a 9x13 inch baking dish.

Butter the bread slices generously on both sides. Cut each slice into triangles or squares.

Arrange half of the bread in the prepared baking dish, overlapping slightly. Scatter half of the raisins over the bread.

Arrange the remaining bread over the raisins, again overlapping, and scatter the remaining raisins on top.

In a saucepan, heat the milk, cream, and vanilla pod (and seeds if using) over medium heat until just simmering. Remove from heat and let infuse for 10 minutes. Remove the vanilla pod.

In a mixing bowl, whisk together the eggs and sugar until pale and slightly thickened.

Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. If using vanilla extract, add it now.

Pour the custard mixture evenly over the bread in the baking dish. Gently press the bread down to ensure it is submerged in the custard.

Sprinkle the top with ground nutmeg.

Let the pudding stand for 15-20 minutes to allow the bread to soak up the custard.

Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is golden brown. If the top is browning too quickly, cover loosely with foil.

Remove from oven and let cool slightly before serving. Optional: Warm a little apricot jam and brush over the top for a glaze.