Mini Bread & Butter Puddings

Ingredients
1 packet Gluten Freedom Spiced Sourdough English Muffins
1 cup full cream milk
1 cup thickened cream
3 large eggs
¼ cup white sugar
2 tablespoons pure vanilla extract
1 tablespoon cinnamon powder
Pinch of salt

To Serve
Fresh raspberries
Icing sugar
Double cream

Method

• Preheat an oven to 180 degrees bake.
• In a medium sized saucepan, bring the milk and cream to a low simmer and simmer for around 5 minutes.
• In a large mixing bowl beat the eggs, sugar, vanilla extract, cinnamon powder and salt together with an electric beater on a medium setting until well combined.
• Slowly pour in the warmed milk and cream mixture and continue to beat with the beaters on medium setting, add around ¼ cup of the warm mixture at a time.
• Repeat this process until you have poured it all in slowly.
• Remove the English Muffins from the packet and place onto a wooden board. Smear each side of the muffins with butter and then slice the muffins how you wish to fit into your ramekins or baking dishes.
• Press the muffins into your dishes and top with the custard mixture. Transfer the ramekins into a larger style oven dish and fill it with boiling water. The boiling water line should be halfway up your bread and butter pudding dishes. This step will help to cook the custard properly.
• Transfer to the oven and bake for at least 30 minutes or until the bread is golden in colour and the custard is set.
• The custard may still be a little thin as you remove it from the oven but will set over time and continue to soak into the bread. Allow them to cool for 10 minutes before serving.
• Serve with fresh berries, icing sugar and double cream.
• Store the puddings covered and in the fridge for up to 3 days.