Grease your serving dish with your extra butter.
Mix your ground cinnamon, ground nutmeg and ground cloves into your butter and then spread it over your bread slices (no need to cut the crusts off your bread).
Cut each piece of buttered bread in half so you have 2 triangles from each piece.
Arrange half of the bread slices in the bottom of your buttered dish and sprinkle over a tablespoon of candied peel, a tablespoon of flaked almonds and half of your orange and lemon zests.
Layer over the rest of your bread and another layer of peel, almonds and zests over the top.
Place your cream, milk, Bailieys, vanilla extract and sugar into a large mixing bowl or jug and mix together.
Lightly beat your eggs and egg yolks together and then add them to your milk mixture and beat them together briefly.
Pour this custard mixture gradually over your bread, ensuring equal coverage.
Refrigerate for 30 minutes.
Heat your oven to 160°C Fan/180°C/355°F/Gas mark 4.
Remove your bread and butter pudding from the fridge and press down a little to ensure most of the bread is coated in the custard, leave the edges and tops remaining out of the liquid. Sprinkle over your demerara sugar.
Bake in the centre of your oven for 30-35 minutes until golden all over.