Bread and Butter Pudding recipe

Butter for greasing
5 slices white bread, crusts removed,
    thinly spread with butter
1/2 cup raisins
2 pieces lemon rind
2 tablespoons granulated sugar
3 medium eggs (at room temperature)
2 cups milk
1 tablespoon brown sugar
8 ounces heavy cream, lightly whipped

Thoroughly grease a 6-cup round ovenproof souffl� dish. Lay a slice of buttered bread, butter side up, in the base of the dish, sprinkle on a few of the raisins, and repeat until bread and raisins are used up, reserving enough raisins to sprinkle on the top. Slide the 2 pieces of lemon rind down into the dish on opposite sides from each other. Place the white sugar in a mixing bowl, break in the eggs, and beat for 1 minute with a balloon whisk or electric hand mixer. Add milk and mix well. Pour over the bread and push the bread down so that it gets soaked, then sprinkle the brown sugar on top.

Heat the oven to 425 degrees F and after 5 minutes of preheating, place the pudding in. Bake for 30 minutes until the dessert has risen well and the top is crusty and golden brown.

Serve immediately with whipped cream.