Pour over bread and mix well. Empty onto sheet pan and bake at 350°F for 4 to 6 minutes until light brown.
Mix the rest of the ingredients together, except thyme, with a whisk until fully incorporated.
Divide the bread equally into 10 baking cups. Then add the liquid mixture on top to the first line and sprinkle fresh thyme on top of each bread pudding.
Allow the mixture to allow the bread to soak the liquid for ten minutes.
Put the baking tins on to a full sheet hotel pan and fill with water to the middle of the baking cups. Bake at 325°F for 23 to 26 minutes until the custard has set.
