Butter each slice of bread generously. Arrange the bread in the buttered baking dish so that it is tightly packed in. In a medium saucepan, heat the milk ... Let the pudding stand for 15 minutes ...

Cover the sultanas with the remaining bread, again, buttered side down. In a bowl whisk together the cream, milk ... Serve the pudding warm with some softly whipped cream. Butter the bread ...

Finish with a layer of bread, then set aside. Gently warm the milk and cream in a saucepan ... resulting in a gluey bread and butter pudding. Brioche is another option, or challah bread, if ...

It goes without saying that hokey pokey icecream is a Kiwi favourite and excellent for melting over a Pacific-flavoured banana and coconut bread and butter pudding.

Bake at 180oc for 40 minutes. Brush with the top with the maple syrup. Whisk the cream to stiff peaks and fold in the caramelized condensed milk. Serve on the side of the bread and butter pudding.