1. Preheat the oven to 180 °C.
2. Cover the bottom of the round mini-casserole dishes with the caramel.
3. In a bowl, beat the eggs with the milk, add the gingerbread cut into small pieces and the marmelade. With a fork, help the gingerbread to soak up the mixture. Divide the mixture amongst the mini-casserole dishes.
4. Cover and place in the oven for 35 minutes.
5. Eat luke-warm or cold.