Preheat the oven to 180°C. Get out a medium-sized baking dish

Cut the crusts off the bread and spread each slice on one side with butter then cut into triangles. Lay half of the bread buttered-side down into the baking dish. Scatter over half of the sultanas and all of the mixed peel. Lay the remaining bread, buttered-side down, on top (you may need to overlap it slightly). Sprinkle over the remaining sultanas.

Crack the eggs into a large bowl. Pour in the milk and cream. Add the vanilla extract and a pinch of salt and whisk to form a smooth custard. Pour the custard over the prepared bread slices, pressing down on the bread so that it gets a proper soak.

Sprinkle the sugar evenly over the top. Bake in the oven for 35–40 mins until the top is golden brown and the pudding has puffed up slightly. Leave to rest for 5 minutes before serving at the table for everyone to help themselves and tuck in.