Recipe: Easy Bread Pudding

Dear Colette,
The recipe is British, but very simple.
8 pieces day old bread (any kind of bread)
4 eggs
2-1/2 cups milk
1 tsp. vanilla extract
1/2 cup sugar plus extra for sprinkling
butter or margarine
1. Butter a 1-1/2 or 2 Qt. casserole.
2. Butter all pieces of bread.
3. Place buttered bread into casserole, buttered side up. Sprinkle some sugar over each layer, then cover with the next layer.
4. Beat eggs with 1/2 cup sugar; add milk. Mix thoroughly' pour mixture over buttered and sugared slices of bread.
5. Put casserole dish in refrigerator for 30-45 minutes to allow bread to adsorb some of the custard.
6. Preheat oven to 350 degrees F. Bake bread pudding for 30 minutes; cover, and continue baking for a further 30 minutes. Remove from heat and allow to cool thoroughly.
7. Serve with jam, whipped cream, fruit-flavored syrups or what ever you desire.
8. Bread pudding will last up to 5 days in refrigerator; but it is usually eaten within 2!
Additions: You can add a few handfuls of raisins (strew some on each layer), dried fruits (apricots, cherries, apples, peaches, pears, blueberries, I've used 'em all), fresh berries, fruit fruit in season and sweetened baking chips. I suppose that even mini-marshmallows could be added to make a "rocky road" with the baking chips.
Bread pudding is as simple or as complicated as you want it to be. So, have at it, Colette. Let me (well, all of us) know how it goes. Heck, I've been making this recipe for the past couple of years for weekend breakfasts, with sausage links or bacon along side, if it helps!
Have a lovely weekend!