Coles Logo

  1. Home
  2. Recipes and inspiration
  3. Mini cinnamon toast bread and butter puddings

Mini cinnamon toast bread and butter puddings

Skip to Ingredients Skip to Method
  • 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.

  • Makes 12
  • Cook time 30 minutes
  • Prep time 15 minutes , + cooling & 10 mins soaking time
Mini cinnamon toast bread and butter puddings

Ingredients

  • 12 slices day-old white bread
  • 30g butter or margarine, softened
  • 1/4 cup (55g) cinnamon sugar
  • 4 eggs
  • 2/3 cup (160ml) pouring (pure) cream or thickened cream
  • 1 tbs caster sugar
  • 1 tsp vanilla bean paste or essence
  • Caramel Dulce De Leche or 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Run a knife around each pudding to release. Transfer to serving plates and top with caramel to serve.



Recipe tip

Serve with cinnamon sugar

Swap me: You can make these puddings with leftover wholemeal bread or brioche, too.

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%)