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Ingredients

4 slices wholemeal bread
butter for spreading
marmalade OR apricot jam
5 eggs
1 1/2 tablespoon caster sugar
1 1/4 cups cream
1/2 teaspoon cinnamon
8 tablespoons sultanas

Method

Step 1 Pre-heat oven to 170°C. Spread 4 slices wholemeal bread spread liberally with butter and marmalade OR apricot jam. Cut crust off bread and cut each bread slice into four triangles.
Step 2 Place 5 eggs, 1 1/2 tablespoon caster sugar, 1 1/4 cups cream and 1/2 teaspoon cinnamon in a small bowl. Whisk until well combined.
Step 3 Divide triangles of bread evenly among 4 lightly greased 3/4-cup capacity ovenproof ramekins (four triangles to each ramekin). Pour over egg mixture and sprinkle with 2 tablespoons sultanas.
Step 4 Place ramekins in a water bath - an ovenproof dish with enough hot water to come halfway up the sides of ramekins. Bake for 25 minutes or until cooked through and golden. Serve warm or cold.

Bread and jam puddings

How to make Bread and jam puddings

Ingredients

Method