For Christmas breakfast today we wanted to tie in with our Scottish theme for this year's dinner, so we tried a recipe I found for individual "scone & butter puddings". Instead of layering bread in a baking dish, you take round scones, slice them horizontally into three pieces and butter each slice, then you layer these in large ramekins with sultanas & chopped dried apricots which you have soaked overnight in a couple of ounces of nice Scotch. Pour over the custard mix, let it sit for an hour and then bake in a bain marie.
We all loved this & I thought I would pass the idea along.
By the way, for those on a GF diet, it worked very well with gluten-free scones which have a tendency to be a bit stodgy (though you may not want to use Scotch if you need this dish to be 100% GF); they held together well & soaked up the custard beautifully.