Bread and butter pudding

This is a good ole' British dish with a Canadian twist, thanks to Michael Smith, altho he calls it something else. The idea is the same, a custard mixture with buttered bread and baked. Here's my slightly altered recipe, which works out to be a simple Saturday breakfast, simply because I'm too lazy to do more work!

Ingredients
6 slices of bread (he uses crusty bread)
Butter
2 tsp cinnamon sugar
4 eggs
Approx 1/2 cup of milk

Method
1) Lightly toast the bread and cut it up into cubes. Lay half it at the bottom of a baking dish and dollop bits of butter on top. Dust on a thin layer on cinnamon sugar. (At this point if you like, you can add dried fruit e.g. chopped apricots, raisins or even chopped nuts. U can also spread jam on)
2) Beat the 4 eggs and add approximately an equal amount of milk. I eyeball-ed it, so I can't honestly say how much, but I'm mindful not to add too much milk otherwise the eggs won't set. Sprinkle on the cinnamon sugar and whisk in well.
3) Pour half of the milk and egg mixture, and leave it to stand, approx 5 to 10 mins.
4) Lay on the next layer of bread and pour on the remainder of the milk and egg mixture. Sprinkle on cinnamon sugar.
5) Let it sit for another 5 minutes, and then use your palms and press down the bread so that it absorbs the mixture.
6) Bake at 200 deg C for 20 mins, until the top is nicely golden brown. The pudding would have magically souffled.
7) Serve with honey or maple syrup.