Bread and butter pud

Method

1. Butter a 1.2 litre ovenproof dish. Butter each piece of bread on one side with the remaining butter and slice into halves or quarters. Layer the pieces of bread (buttered-side up) in the dish, overlapping.
2. In a medium bowl, beat the caster sugar with the egg and yolks. Put the whole milk, double cream and vanilla pod in a small saucepan and heat almost to boiling point. Remove the saucepan from the heat, then slowly pour over the beaten egg mixture, whisking continuously. Strain the resulting mixture through a sieve into a large jug, scrape the seeds from the vanilla pod and add them to the custard. Grate over nutmeg and stir to combine.
3. Pour the custard mixture evenly over the buttered bread, then top with a mixture of the demerara sugar and cinnamon. Leave to rest for 30 minutes, so the bread soaks up the custard mixture.
4. Meanwhile, preheat the oven to 180°C/fan160°C/gas 4. Bake the bread and butter pudding for 30-40 minutes until the custard has set and the pudding is golden and crunchy on top.