Nutrition Information
Per Serve
Energy: 787kJ/188 Cals (27%)
Protein: 6g (12%)
Fat: 9g (13%)
Sat fat: 5g (21%)
Carb: 21g (7%)
Sugar: 7g (8%)
Fibre: 1g (3%)
Sodium: 177mg (9%)
Mini cinnamon toast bread and butter puddings
Looking for your next weekend baking project? Look no further. Our mini cinnamon toast bread and butter puddings are an irresistible treat.
Makes
12
Prep
15m
Note: + cooling & 10 mins soaking time
Cooking
30m
Ingredients
- 12 slices day-old white bread
- 30g butter, softened
- 1/4 cup (55g) cinnamon sugar
- 4 Coles Australian Free Range Eggs
- 2/3 cup (160ml) pouring (pure) cream or thickened cream
- 1 tbs caster sugar
- 1 tsp vanilla bean paste
- Coles Bake & Create Caramel Dulce De Leche, to serve
Method
STEP 1
Preheat oven to 160°C. Grease 12 holes of a 1/3-cup (80ml) non-stick muffin pan and line bases with baking paper. Spread one side of each piece of bread evenly with the butter and sprinkle with 2 tbs cinnamon sugar.
STEP 2
Use a small serrated knife to cut each piece of bread into thirds lengthways. Arrange 3 slices, overlapping slightly, to make a long, thin rectangle. Starting from 1 short end, roll into a log. Place, cut-side up, in a prepared hole. Repeat with the remaining bread slices.
STEP 3
Whisk eggs, cream, sugar and vanilla in a large jug until well combined. Pour evenly over the bread in the pan. Set aside for 10 mins to soak. Sprinkle with the remaining cinnamon sugar.
STEP 4
Place the muffin pan on a large baking tray. Bake for 25-30 mins or until the puddings are just set. Set aside to cool slightly.
STEP 5
Run a knife around each pudding to release. Transfer to serving plates and top with caramel to serve.
Serve with cinnamon sugar
Swap me: You can make these puddings with leftover wholemeal bread or brioche, too.
Dietary information
Nut-free
Peanut-free
Sesame-free
Soy-free
Vegetarian
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
