Marmalade Bread and Butter Pudding

Well, it IS cold outside.  Potroast of beef followed by a Bread and Butter Pud, puts hairs on your chest.  A pud just made for Paddington Bear.  First, make your marmalade and butter sandwiches - use good bread, please - brioche or a proper crusty white farmhouse loaf.  I use Gail's pain de mie tiger top bread - sweet milk bread with a lovely crust.  Loads of my own marmalade.  Cut into chunky little sarnies and arrange in a buttered baking dish, sprinkle with some chopped mixed peel if liked (I like) then pour over a custard made from 2 whole eggs and 1 egg yolk, 170ml single cream and 170ml milk, two tablespoons of caster sugar and a teaspoon of good vanilla extract.  Allow to soak for a while, then sprinkle the top with a little demerara sugar and bake, preferebly in a bain marie, for about 40 minutes at 160C.  I like this just warm, and it is rich enough not to need any cream, but please, don't let me stop you!