Acerola Pudding with Acerola Syrup

'In a saucepan, bring the sugar and butter to a caramelized state over high heat.'

'Add the bread, covering it with the caramel.'

'Let it cool.'

'Process in a food processor, pulsing rapidly.'

'Transfer to a bowl and add the milk, cinnamon, ginger, and egg.'

'Distribute among six muffin tin cups, greased with vegetable oil.'

'In a baking dish filled with water to half its height, bake at 200°C for 40 minutes or until the puddings are firm.'

'Let it cool.'

'Chill in the refrigerator for two hours.'

'Prepare the syrup',

'Blend the acerola (reserve some for garnish) with the water and pass through a strainer.'

'Bring to a simmer over medium heat with the sugar, stirring occasionally, for 25 minutes or until thickened.'

'Let it cool.'

'Pour over the puddings, garnish with acerola halves, and serve.'