Custard ratio to remember: Roughly 1 egg per 150-200ml liquid; that’s your base for any bread and butter pudding. | Why butter both sides? It creates that classic contrast, crispy edges on top, soft custardy middle underneath. | Don’t overbake it: If it’s fully firm in the oven, it’ll be dry once cooled. Slight wobble = perfect. | Upgrade it easily: Brush with a bit of marmalade between layers; add a splash of rum or brandy to the custard; little grating of nutmeg on top before baking. | Reheat in the oven for best texture. Or eat cold straight from the fridge, it goes almost like a set custard cake.