30 minutes Preparation, Make 4 servings
- 1 loaf of Promise Gluten Free white loaf or brioche loaf
- 5 tablespoons of unsalted butter
- 1 & 1/2 cups of full fat milk
- 1 & 1/2 cups of heavy cream
- 3 cups of pitted and halved cherries
- 1 vanilla pod
- A pinch of cinnamon
- A pinch of grated nutmeg
- Zest of a lemon
- Juice of 1/2 a lemon
- 4 eggs
- 1/2 cup plus 1 tablespoon of granulated sugar
Pour the milk and cream into a heavy bottomed saucepan and warm it over a medium heat.
When its about to boil remove it from the heat.
Add the grated lemon zest.
Split the vanilla pod along its length and scrape the seed with a sharp knife.
Drop the seeds into the milk along with the empty pod. Let it infuse.
Meanwhile break the 4 eggs in a large mixing bowl , add the half cup of sugar and beat with an electric mixer for 4/5 minutes until light and pale.
Take out the vanilla pod from the milk and with the mixer still on add the warmed milk to the egg and sugar until incorporated.
When done pass it through a sieve
Cut the bread into circular shapes using the mug as a shape cutter and slice rounds so they will fit inside each mug
Place one slice at the bottom of the mug and cover with cherries.
Add more bread on top of the cherries. Then Cherries and brioche so they are 3 layers of bread with 2 cherries in between.
Once fill pour over milk and egg mixture into each mug. Let it sink in and then top up.
Place all prepared mugs in the fridge to rest for 30 minutes minimum or overnight if possible.
Preheat oven at 350 F
Cook the puddings in a bain-marie: place the puddings in a deep roasting dish and carefully pour boiling water into the roasting pan until it reaches halfway up the mugs.
Place it in the tin and cook for 40 minutes or until golden brown, The juice of the cherries will have made their way through the bread which is meant to happen.
Remove from the oven and rest for 10 minutes before serving.