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Wow this makes you hungry reading this. Did you ever think of adding some Sultanas and slivered almonds to your recipe? To make it less Fattening (Joking) before serving I like to heat up a Birds Eye ready made custard and pour it over. Heaven...

I always use vanilla sugar and home made marmalade - use brioche if I have it in, but if not just use good old fashioned white bread from the local baker (day old is best!)

Hi there, an elderly uncle of ours makes the most delicious bread and butter pudding, he alternates between all butter criossants and brioche, all the slices are spread with apricot jam, no butter. He then he mixes double cream caster sugar and eggs, pours this over and lets it stand for a while and then bakes it in a bain marie. We request this dish when we visit. Hope this helps.