Step by step method

1. Heat oven to 180ºC.
2. Grease a 1lt pie dish with a little of the Stork Bake, spread each of the bread triangles with Stork Bake.
3. Cover the base of the pie dish with overlapping triangles of bread, buttered side up. Sprinkle half the raisins evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon.
4. Repeat this layer one more time or until dish is filled.
5. In a saucepan gently heat the milk and cream do not boil!
6. In a large baking bowl, beat the eggs and ¾ of the sugar and the vanilla until light, airy and pale in colour. Pour the warm milk over the egg mix and continue beating until all the milk is added.
7. Pour the egg and milk mix slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 minutes.
8. Bake the pudding in a hot oven for 40 -€“ 45 minutes until the surface is golden brown, the pudding is well risen and the egg is set.
9. Serve hot.