Bread and Butter Pudding is a delicious comfort dessert with a creamy-custardy center and a golden-buttery top.
Cut off all the bread crusts. Spread butter on both sides of the leftover slices.
Preheat oven to 350°F.
Layer the bread in a large ovenproof dish, scattering the drained raisins and ¼ cup of sugar between each layer of bread. Altogether you should end up with about 3 or 4 layers of bread.
Add the eggs and ¾ cups sugar into a large mixing bowl. Beat together until combined.
Heat the milk and cream in a large saucepan until a boil is reached.
Pour the boiled milk and cream over the egg mixture. Whisk together until smooth.
Slowly pour the mixture over the buttered bread and let it stand for approximately 10 minutes.
Bake the mixture in the oven for 40 minutes or until completely set.
Optional: Before adding the golden raisins between each layer of bread (Instruction #3), soak them in 3 tbsp of warm brandy or rum. Set aside to cool.