Caramel Bread and Butter Pudding Recipe

6 slices of bread, crusts cut off
Softened butter
2 eggs
1 1/2 tablespoons sugar
150ml single cream
2 slices Jim Garrahy’s Traditional Toffee fudge, diced
Pinch of ground cinnamon

Butter the bread and layer in buttered pie dish, butter side up.
Whisk together the eggs with a tablespoon of sugar and cinnamon, add milk and cream. Pour over bread, soak for an hour.
Add fudge and place in preheated oven at 140°C (Gas mark 1).
Sprinkle with remaining sugar and bake for 1 1/2 hours.