Apparently it doesn't invoke such heartwarming memories for a lot of people; during the 1990's this pudding had almost become extinct due to its association with really bad school dinners.
Trust me - this version is nothing like those sloppy, cold, chewy bowls of pale yellow mush you got at school.
This is British puddings at their most traditional.
Did you know that apparently the earliest versions were called 'Whitepot' and used bone-marrow instead of butter and could also be made with rice instead of bread, meaning that Bread and Butter Pudding and Rice Pudding share a common ancestry!
In a pan you gently heat 350ml of whole milk and 50ml of double cream (if you are using it, otherwise just 400ml of milk) with 2 tsp's of cinammon, 1 tsp of nutmeg and 1tsp of vanilla (powder, extract, liquid, pod, all will work). Warm the mix until gently heated but not boiling.
Sprinkle nutmeg and demerara sugar over the top and add some extra butter to any pointy bits sticking out to make them extra crisp.
Bake in a pre-heated oven at 180C for 30-40 minutes until the custard is squidgy and the bread browned. You may just want to sit near the oven and sniff during this stage as the smells that permeate out are simply divine.
Serve hot with more warm custard (you cannot have too much custard with this dessert. I don't think it is possible). Add some jam as well maybe?