Butter the slices of bread generously with the softened butter and cut into triangles. Grease a shallow pie dish and arrange the bread slices in the dish, sprinkling the layers with the raisins.
Beat together the eggs and egg yolk in a jug. Whisk in the lemon rind, milk, sugar and honey. Pour the custard over the bread and leave to stand for 1 hour.
Sprinkle the top of the pudding with plenty of freshly grated nutmeg. Place the pie on the lower rack of the halogen oven.
Set the temperature to 150°C (302°F) and cook the pudding for 35–40 minutes until the top is golden and the custard lightly set. If needed, cover the pudding with foil if the top starts to brown too much. Drizzle with extra honey, if liked, and serve warm with pouring cream.