Prepare your bread by generously spreading butter and then jam on each slice of bread.

Next cut each piece of bread in half.

Place your first half slice into a large round baking dish with the buttered side against the dish and the crust at the top. Place more slices in the same way around your dish. Once your outer edge is covered in bread slices, place your next layer, starting at the end of your last piece. Continue placing your bread slices around your dish in a spiral pattern until you have a loose spiral of bread that reaches the center.

Distribute your raspberries through your bread and butter pudding by placing them between your bread slices.

Next whisk the eggs, sugar, cream, milk and vanilla in a large mixing bowl. Whisk well until everything is well combined and you have no lumps of egg remaining.

Pour the egg mixture over your prepared bread. The bread may try to float to the top at this point. You can weight it down by placing a clean saucer on top of the pudding and then adding a jar or other weight on top of that.

Place your pudding into the fridge for 1 hour to allow the bread to soak up the egg mixture. Once the bread has absorbed all of the liquids it is ready to bake.

Preheat your oven to 160 degrees, fan bake.

Bake in your preheated oven for 1 hour or until the crusts are golden and the pudding is jiggly but baked through.

Serve immediately with ice cream, fresh fruit or just a drizzle of cream.