French Toast Breakfast Puddings
Serves
4
Preparation
15
minutesCooking
35
minutesIngredients
Melted butter, for greasing, plus extra 20g butter, softened
¼ cup ¼ raspberry jam
6 slices 6 café-style raisin toast bread
3 3 free-range eggs
2 Tbsp 2 caster sugar
2 cups 2 milk
1 tsp 1 ground cinnamon
Icing sugar mixture, to dust
Berries, yoghurt and maple syrup, to serve
Method
- Preheat oven to 180°C fan-forced. Lightly grease four shallow 2-cup-capacity ovenproof dishes.
- Spread 3 slices of bread with extra butter, then spread with jam. Sandwich together with remaining bread. Cut each sandwich into 9 squares and arrange in the dishes.
- Put eggs, sugar, milk and cinnamon in a jug, then whisk until combined. Pour over bread, then set aside for 15 minutes to allow bread to soak up egg mixture.
- Bake for 35 minutes or until egg custard has set with a slight wobble and bread is golden brown and crunchy.
- Dust with a little icing sugar, then serve with berries, yoghurt and syrup.
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