Preheat the oven to
170C, 325F, Gas mark 3. Grease a 7.5cm/3 inch deep ovenproof dish.
2. Remove the
crusts from the buttered bread and cut into quarters (triangles or squares).
Reserve 4 quarters for the top and arrange the rest in layers in the dish, sprinkling the sultanas between each layer. Top with
the reserved quarters.
3. In a
saucepan, heat the milk to hot but not boiling. In a large bowl, mix together
the eggs and sugar then add the hot milk, stirring well.
strain over the bread and fruit, being careful not to dislodge the top layer
of bread. Leave the bread and butter pudding to stand for 10 minutes.
the bread and butter pudding with a little sugar and bake in the oven for 30-40 minutes until the top
is browned and crispy.
End of instructions