Cut the IBIS Milk Rolls with Chocolate Chunks into cubes and place in a bowl. Whisk the milk with the eggs, vanilla sugar and sugar and pour over the bread cubes. Leave to stand for about 20 minutes.
Place the cherries in a sieve, drain and then fold into the bun mixture. Divide the mixture between 4 buttered cups. Cook each cup individually in the microwave at 800 watts for about 2 minutes 10 seconds. If preparing in the oven, use ovenproof cups and bake the Mug Cakes in a preheated oven at 180 °C for about 25 minutes.
Leave the Mug Cakes to cool. In the meantime, whip the cream until stiff and add the icing sugar. Pour into a piping bag and garnish the mug cakes with it. Wash the mint, dab dry and place the leaves decoratively in the cream. Place 4 chocolate eggs on top and sprinkle with the brittle.