Cinnamon Bun Bread Pudding Cups

Method

1. Preheat the oven to 170 °C. Rub the inside of 2 × 250 ml ovenproof dish(es) (ramekins or mugs) generously with butter.

   Add in this stepButter (for greasing) 10 g

   oven

2. Tear the buns by hand into 3 cm pieces and pile them loosely into the dishes. Don't press them down, so the custard can run into the gaps.

   Add in this stepDay-old cinnamon buns (skillingsboller, about 80 g each) 2

3. In a bowl beat the eggs, then whisk in the milk, cream, sugar, vanilla and cardamom until the sugar dissolves. Pour it evenly over the buns, press lightly with a spoon to wet every piece and leave for 15 min so the bread soaks up the custard.

   Add in this stepEggs 2Milk 120 mlDouble (heavy) cream 60 mlSugar 20 gVanilla extract ½ tspGround cardamom 1 pinch

4. Sprinkle the brown sugar over the tops. Stand the dishes in a deep roasting tin, pour in hot water to halfway up their sides and bake in the oven for 22 min. They are done when puffed in the middle, no longer wobbly when nudged and a knife pushed into the centre comes out without runny custard (75 °C inside).

   Add in this stepLight brown sugar (for the top) 2 tsp

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5. Let them cool for 5 min, dust with icing sugar through a sieve and serve warm. The dishes are very hot, so handle them with oven gloves.

   Add in this stepIcing sugar 1 tsp