Jumping Jack Potato & Bread Puddings

Yesterday was my first My Secret Kitchen tasting, I was thrilled to share some of the products with fellow foodies.
To demonstrate the versatility I made three of the Beer Bread mixes up in different guises I made a Jumping Jack Chilli Jam Bread, A Wild Garlic Bread and a sweet Cherry Bakewell cake. There were some leftovers so today I made a batch of these Jumping Jack Potato & Bread Puddings.

Makes 20 bread puddings

Olive oil for brushing

4 thick slices of My Secret Kitchen Original Beer Bread  (day old is better). 
20g butter, softened
4 eggs
125ml milk
25g parmesan, grated
Sea salt and freshly ground pepper
3 tbsp My Secret Kitchen Jumping Jack Chili Jam
300g baby potatoes, cooked & cubed
10 sprigs of thyme


Preheat oven to 180ºC. Cut 20cm squares of non-stick baking paper, brush each square with olive oil and press each square into lightly greased muffin tin. 
Spread the slices of Beer Bread with butter and cut into rough pieces.  Whisk the eggs, milk, Parmesan, salt and pepper together. Add 2 tablespoons of the Jumping Jack Chilli Jam, reserving the rest for later.  Mix together the cubes of bread and potatoe and arrange in the paper cases and pour over equal amounts of egg mixture. Top with the reserved Jumping Jack Chilli Jam and thyme sprigs and bake for 40 minutes or until golden.