Beat the eggs with the sugar, vanilla and milk. Strain this into a lightly buttered aluminium drip tray. Add the sultanas and walnuts.
Cut the buttered bread into triangles and float them on top of the egg and milk mixture.
Sprinkle the pudding with the extra sugar and cinnamon.
Cook for 30 to 40 minutes, or until the custard is set.
Serve warm with whipped cream or ice cream.