Preheat the oven to 160°C / Fan 140°C / Gas Mark 5.

Slice off the end of the loaf and then cut seven 7-8mm thick slices (totalling approximately 180-200g in weight). Stack up the slices, cut off and discard the crusts. Spread generously with the butter and lemon curd and cut each one into 4 triangles.

Grease the inside of the frying pan with a little butter. Halve the peach, discard the stone and cut the flesh into thin slices. Lay 3 slices of the buttered curd triangles over the base of the frying pan and sprinkle over half the raspberries and peach slices. Overlap the rest of the triangles on top, buttered curd-side up, and scatter over the rest of the fruit.

Whisk the milk, cream, eggs, sugar and lemon zest together. Pour it over the top of the bread and leave it to soak for 10 minutes, pushing the top layer down into the liquid now and then so that it soaks up the eggy mixture.

Bake for 30 minutes until it is puffed up and lightly golden. Remove from the oven, and set to one side.

Preheat the grill to high. Dust the top of the pudding with the icing sugar and place the pan under the grill for about 3 minutes until richly golden. Remove, dust once more with icing sugar and serve.

Cook's Notes

For a nice, extra buttery change, you can make this bread and butter pudding using a loaf shaped brioche instead of white bread.

Take care to keep the top of the pan a minimum of 5cm from the grill heat source.