Bread Pudding Muffins

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 lb crusty artisan bread
• 1/2 teaspoon ground cinnamon
• 6 eggs
• 3/4 cup sugar (5.25 ounces)
• 1 1/2 cups heavy cream (12 fl.oz. )
• 1 1/2 cups milk (12 fl.oz. )
• 2 teaspoons vanilla extract
• powdered sugar, for dusting

Recipe

• 1 slice the bread and cut it into 1-inch cubes; put it in a large bowl and toss with the cinnamon.
• 2 in a bowl, whisk the eggs, sugar, cream, milk, and vanilla together until combined.
• 3 pour the custard over the bread; cover and refrigerate for at least 4 hours and up to 24 hours.
• 4 preheat oven to 325°; line a standard 12-cup muffin tin with paper liners, or generously grease with butter.
• 5 scoop a heaping 1/2 cup of the pudding mixture into each of the 12 muffin cups; each one should be nicely mounded.
• 6 top off each pudding with any remaining custard.
• 7 bake for 45 minutes, rotating the tin halfway through the baking time.
• 8 the puddings should be lightly golden brown on top.
• 9 dust with powdered sugar while they are still warm.