150g double cream
1 tsp vanilla essence
1 tsp ground cinnamon
1 tsp ground nutmeg
4-6 slices of stale bread
30g demerara sugar
**optional: chopped nuts, dried fruit, marmalade or jam
Preheat the oven to 180*C.
In a mixing bowl combine the double cream, milk, eggs and sugar. Add the spices and mix again. Butter both sides of the bread slices and spread the marmalade/jam over one side (if using). Butter a small baking dish, making sure you covered all the sides and bottom. Cut the bread slices in half and place them in the dish overlapping. Pour over half of the egg mixture and sprinkle the bread with the nuts and dried fruit. Leave for 10 minutes, then pour the rest of the egg mix. Sprinkle the demerara sugar over and cover the dish with kitchen foil. Leave for another 15 minutes.
Bake with the foil on for 25 minutes, then carefully remove the foil and bake for further 20 minutes until the pudding is nicely browned and cooked all way through.
Serve with cream or custard or just by itself.