Bread Pudding

This recipe is so easy, and reminds me of my family. It's not glamourous, or even dainty food, but can't be beaten, eaten cold on a winter's afternoon.

1. 1

   Preheat oven to 180c. Remove crusts from bread and discard, lightly butter slices, rip up and throw into large mixing bowl. Break egg into milk and beat together, pour over buttererd bread. Mix well.... mixture should be sloppy - if you need to add more liquid, a bit more milk is fine. Leave to stand.
   Add the sugar, mixed spice and sultanas (as many as you like - I put loads in)
   Pour mixture into lightly greased deep pyrex - it can be easier to remove from the dish if you line the base of the dish with a circle of baking paper.
   Put in oven - check after 1 hour 15 minutes, may need anything up to 1 hour 45, depending on quite how sloppy the mixture was going into the oven. Top will have formed a golden crust and be slightly raised - this will go back down after cooling. After it's cooled for about 10 minutes, run a knife round the sides, to make it easier to remove once it's cooled.