15-18 slices of day-old bread (slice pan or brioche or croissant…)
50 grams butter at room temperature (plus extra to grease the baking dish)
300 millilitres full cream
250 millilitres milk
55 grams sugar
1 teaspoon ground cinnamon
4 poached pears, base cut to stand up
50 grams sultanas – optional
Preheat oven to 180 ° C/350F/Gas Mark 4.
Spread the sliced bread with butter on one sides and cut into triangles.
In a large bowl, whisk the eggs with the sugar, add the cinnamon, cream and milk, and whisk until combined.
Grease a baking dish of approximately two litre capacity. Place the pears in the centre of the dishes or prepare four individual dishes each with a pear in it. Line the dish with the buttered slices of bread and scatter some sultanas too. Finish with the layer of bread.
Pour the pudding mix over the bread and pear mixture. Leave for ten minutes aside until the cream mixture has been absorbed.
Bake for 35-40 minutes or until coloured and no more runny custard.