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Bread and jam puddings
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Delicious mini bread puddings with a rich buttery and fruity flavor.
Ingredients:
  • 4 slices wholemeal bread
  • butter for spreading
  • marmalade OR apricot jam
  • 5 eggs
  • 30.00 gm caster sugar
  • 315.63 gm cream
  • 1.25 gm cinnamon
  • 108.80 gm sultanas
Instructions:
  • Preheat the oven to 170°C. Take 4 slices of wholemeal bread and generously spread them with a tasty combination of butter and either marmalade or apricot jam. Trim off the crusts and slice each piece into four appealing triangles.
  • Combine 5 eggs, 1 1/2 tablespoon caster sugar, 1 1/4 cups cream, and 1/2 teaspoon cinnamon in a small bowl. Whisk until smooth and well mixed.
  • Evenly distribute bread triangles among 4 lightly greased 3/4-cup capacity ovenproof ramekins (4 triangles per ramekin). Pour egg mixture over the bread and sprinkle 2 tablespoons of sultanas on top.
  • Place the ramekins in a water bath in an ovenproof dish with hot water reaching halfway up the sides of the ramekins. Bake until golden and cooked through, about 25 minutes. Serve warm or chilled.

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