500g crusty bread

80g butter

1/3 cup orange marmalade

1/3 cup raisins

4 eggs

1/2 cup sugar

3/4 cup milk

3/4 cup whipping cream

3 tsp vanilla extract

Preheat the oven to 160°C

Cut the bread into 1 cm thick slices - crusts removed. Spread half with butter and marmalade, then place the remaining slices on the top to make sandwiches. divide into 4 triangles.

Grease a 2L ovenproof dish. Place half of the sandwiches in the base of the dish, trimming as necessary to cover any gaps and form a tight layer. Scatter over half the raisins.

Whisk the eggs, sugar, milk, cream and vanilla then Ladle half the milk mixture over the dish. Place the remaining sandwiches over the top. Scatter over the remaining raisins.

Ladle the remaining milk mixture over the top, to moisten as much of the bread as possible. Set the pudding aside for 45 minutes to allow the bread to absorb.

Spread remaining butter over the top of the pudding and sprinkle with extra sugar. Bake for around 1.5 hours or until golden brown.