Irish Bread and Butter Pudding

1. Prep the Fruit and Bread

1. If using whiskey, place the sultanas in a small microwave-safe bowl with the whiskey, warm for 20 seconds in the microwave, and let soak for 10 minutes to plump up.
2. Generously butter both sides of all bread slices with the softened butter.
3. Cut each slice diagonally across into triangles.

2. Layer the Pudding

1. Grease a medium ovenproof baking dish (approx. 20x25 cm) with a little butter.
2. Arrange a base layer of bread triangles slightly overlapping across the bottom of the dish.
3. Scatter half of the soaked sultanas evenly over the bread layer.
4. Arrange the remaining bread triangles on top in neat, overlapping rows, tucking the remaining sultanas between the slices so they don't scorch on top.

3. Whisk the Custard

1. In a mixing bowl, whisk together the eggs, caster sugar, whole milk, cream, vanilla extract, ground cinnamon, and ground nutmeg until smooth and combined.
2. Pour the custard mixture slowly and evenly over the layered bread, pressing down gently with the back of a fork to help the bread absorb the liquid.
3. Let the dish stand at room temperature for 15 to 20 minutes so the bread thoroughly soaks up the custard.

4. Bake and Serve

1. Preheat your oven to 180°C (160°C fan).
2. Sprinkle the top of the soaked pudding with the demerara sugar for extra crunch.
3. Bake in the center of the oven for 30 to 35 minutes, until the custard is gently set with a slight wobble in the center and the bread edges are puffed and deeply golden.
4. Let rest for 5 minutes before serving warm, drizzled with extra pouring cream or vanilla custard.