Ingredients
- 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
Directions
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.
Print this recipe
Submitted 8/9/06.
Source:
Submitted By: Sian Holt
sian@fudgekitchen.co.uk
Caramel Bread and Butter Pudding