Step 1

Brush a 1-litre (4-cup) round ovenproof dish with the melted butter to grease.

Step 2

Combine the sultanas and rum in a small saucepan. Bring to the boil over medium- high heat. Remove the saucepan from the heat, cover and set aside.

Step 3

Spread the butter over both sides of the bread slices. Remove the crusts and cut each slice into 4 triangles. Set aside.

Step 4

Use a hand whisk to whisk the eggs in a medium bowl. Add the milk and cream and whisk until well combined. Drain the sultanas and add any remaining rum to the egg mixture.

Step 5

Layer 1/2 of the bread triangles evenly over the base of the greased dish to fit tightly. Sprinkle with 1/2 the sultanas and 2 tablespoons of the brown sugar. Repeat with another layer of bread, sultanas and 2 tablespoons of the brown sugar.

Step 6

Arrange the remaining bread triangles in a circular pattern on top.

Step 7

Strain the egg mixture into a large measuring jug. Pour 500mls (2 cups) of the egg mixture over the bread. Allow to stand for 30 minutes or until most of the liquid has been absorbed.

Step 8

Meanwhile, preheat oven to 160°C. Pour the remaining egg mixture over the bread and sprinkle with the remaining brown sugar. Bake in preheated oven for 45-50 minutes or until the pudding is just set and the top is crisp and golden.

Step 9

Stand for 15 minutes before serving. Serve with ice-cream or thick cream.