Recipes for bread-and-butter pudding are plenty in vintage cookbooks, and all very similar. This is one of my favourites to make with leftover buns. You can use hot cross buns, bath buns, Sally Lunns, cinnamon buns, all kinds of buns. If the bun doesn’t contain spices or currants, I’d recommend you add some to the custard. Currants, dates, raisins and cranberries all work well. You can also go classic and use regular stale bread, or leftover raisin bread, or panettone.