Bread and butter pudding is so loved in the Caribbean that it can become a source of rivalry as to who makes the best. Recipes vary greatly - the custard can be flavoured with vanilla, cinnamon or coconut, and glacé cherries are a popular addition. Brioche is more European, but does make for an exceptionally light pudding. If using white bread, you may wish to cut off the crusts.
If possible, soak the sultanas and orange zest in the rum overnight. Put the milk and cream in a saucepan and bring up to boiling point. Remove from the heat.
Mix together the sugar and ground cinnamon. Lightly whisk together the eggs in a large bowl, then slowly stir in the hot creamy milk before straining the mixture into a jug. Strain the liquid from the sultanas into the egg mixture and stir.
Liberally butter a pie dish and butter the slices of bread. Fill the dish with a layer of buttered bread, then strew with a third of the cinnamon sugar and half the rum-soaked sultanas and orange zest. Repeat this with the next layer, then top with the final layer of bread butter-side up. Sprinkle with the remaining sugar.
Slowly pour the custard all over the bread and leave to soak for 30 minutes. Pre-heat the oven to 180°C/360°F/gas mark 4.
Bake in the centre of the oven for about 30 minutes or until it is just set and golden-brown. Serve warm or cold with cream or ice cream.