Heat the oven to 165℃

To make the custard, add the milk, cream and vanilla paste into a pan and cook on a medium heat until its almost at boiling point. Do not boil it though.

While that's heating up, whisk the eggs, egg yolk and golden caster sugar until its well combined.

Gradually add the hot cream mixture over the eggs, whisking constantly until smooth.

Add the cinnamon, mix well and set aside.

Lightly butter an ovenproof dish. Butter both sides of the bread and cut into triangles. Lay half of the bread slices on the bottom of the tray so they are slightly overlapping.

Scatter half of the raisins and the chocolate chips over, then layer the remaining slices of bread over the top.

Now add the remaining raisins and chocolate chips.

Pour the custard over the top of the pudding. Leave to soak for 30 minutes.

Sprinkle the demerara sugar over the top and bake for 40-45 minutes until it is golden and puffed up.

Serve with more custard or ice cream.