Preparation:

Step 1: Preheat the oven

Preheat your oven to 160°C fan-forced (180°C conventional). Grease a medium baking dish (about 1.5L capacity) with a little butter or non-stick spray.

Step 2: Prepare the bread

Spread each slice of day-old bread or brioche with softened butter. Trim the crusts if desired (though keeping them adds texture). Cut each slice diagonally into triangles or strips.

Layer the bread slices in the prepared baking dish, slightly overlapping. Sprinkle the sultanas or raisins between the layers if using.

Step 3: Make the custard

In a large mixing jug or bowl, whisk together the eggs, sweetened condensed milk, full cream milk, thickened cream, vanilla extract, and nutmeg (or cinnamon) until well combined and smooth.

Step 4: Pour custard over bread

Slowly pour the custard over the layered bread, making sure all pieces are moistened. Gently press the bread down with the back of a spoon so it absorbs the liquid. Let it sit for 10–15 minutes to allow the bread to soak thoroughly.

Step 5: Sprinkle and bake

Sprinkle the top of the pudding with raw sugar for a caramelised, crunchy finish.

Place the dish on a baking tray (to catch any spills) and bake for 35–40 minutes, or until the custard is just set and the top is golden brown. A knife inserted in the centre should come out clean but moist.

Step 6: Cool and serve

Let the pudding cool for 5–10 minutes before serving. It will firm up slightly as it rests.