Bread and Butter Pudding

A great classic of English cooking, with which even yesterday's bread turns into a magnificent dessert.

1. Butter the slices of bread, then cut them in half diagonally.

2. Layer the slices into an ovenproof dish, scattering the raisins between them.

3. Beat the eggs with the sugar until pale.

4. Pour in the milk and the cream, then season with the cinnamon and stir smooth.

5. Pour the milk mixture over the bread and let it stand for 20 minutes so the bread soaks up the liquid well.

6. Slide it into the oven preheated to 170 °C and bake for 35-40 minutes, until the top is golden and the inside stays creamy.

Tip: It is best with slightly dry, day-old bread – that really soaks up the custard.