Ingredients

• 8 slices Stale white bread (brioche or challah recommended)
• 50 g Unsalted butter, softened
• 3 whole Large eggs
• 1 whole Egg yolks
• 300 ml Whole milk
• 150 ml Heavy cream
• 75 g Granulated sugar
• 1 tsp Vanilla extract
• 50 g Raisins or sultanas
• 0.25 tsp Ground nutmeg
• 0.5 tsp Orange zest (optional)

Instructions

1. 1

   Preheat your oven to 160°C (325°F) and lightly butter a 1.5-liter ovenproof baking dish.

2. 2

   Butter one side of each bread slice generously. Cut each slice diagonally into two triangles or into fingers.

3. 3

   Arrange a layer of buttered bread in the prepared baking dish, butter-side up. Sprinkle half of the raisins and, if using, half of the orange zest over the bread.

4. 4

   Place the remaining bread slices over the first layer, overlapping slightly if necessary, and sprinkle with the rest of the raisins and orange zest.

5. 5

   In a medium bowl, whisk together the whole eggs, egg yolk, granulated sugar, whole milk, heavy cream, and vanilla extract until well combined and the sugar has dissolved.

6. 6

   Carefully pour the custard mixture over the bread in the baking dish, ensuring all the bread is submerged. Gently press the bread down to help it absorb the custard.

7. 7

   Let the pudding stand for 15-20 minutes at room temperature to allow the bread to fully soak up the custard. This is crucial for a tender result.

8. 8

   Dust the top lightly with ground nutmeg. Place the baking dish into the preheated oven and bake for 35-40 minutes, or until the custard is set and the top is golden brown and puffy. A knife inserted into the center should come out clean.

9. 9

   Remove from the oven and let it rest for a few minutes before serving warm. It's delicious on its own or with a dollop of crème fraîche or vanilla ice cream.