- Vegetarian
- Seafood free
- Shellfish free
- Soy free
- Sesame free
- Peanut free
- Nut free
Looking for your next weekend baking project? Look no further. Our mini cinnamon toast bread and butter puddings are an irresistible treat.
- Makes12
- Cook time30 minutes
- Prep time15 minutes, + cooling & 10 mins soaking time
Ingredients
- 12 slices day-old white bread
- 30g butter, softened
- 1/4 cup (55g) cinnamon sugar
- 4 eggs
- 2/3 cup (160ml) pouring (pure) cream
- 1 tbs caster sugar
- 1 tsp vanilla bean paste
- Caramel sauce, to serve
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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
Recipe tip
COOK. STORE. SAVE.
Swap me: You can make these puddings with leftover wholemeal bread or brioche, too.
Ingredient tip: You can substitute vanilla bean paste with essence.
Mini cinnamon toast bread and butter puddings
- Makes12
- Cook time30 minutes
- Prep time15 minutes, + cooling & 10 mins soaking time
Ingredients
- 12 slices day-old white bread
- 30g butter, softened
- 1/4 cup (55g) cinnamon sugar
- 4 eggs
- 2/3 cup (160ml) pouring (pure) cream
- 1 tbs caster sugar
- 1 tsp vanilla bean paste
- Caramel sauce, to serve
Description
Looking for your next weekend baking project? Look no further. Our mini cinnamon toast bread and butter puddings are an irresistible treat.
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