Bread Pudding Muffins
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1 lb crusty artisan white 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
directions
- Slice the bread and cut it into 1-inch cubes; put it in a large bowl and toss with the cinnamon.
- In a bowl, whisk the eggs, sugar, cream, milk, and vanilla together until combined.
- Pour the custard over the bread; cover and refrigerate for at least 4 hours and up to 24 hours.
- Preheat oven to 325°; line a standard 12-cup muffin tin with paper liners, or generously grease with butter.
- Scoop a heaping 1/2 cup of the pudding mixture into each of the 12 muffin cups; each one should be nicely mounded.
- Top off each pudding with any remaining custard.
- Bake for 45 minutes, rotating the tin halfway through the baking time.
- The puddings should be lightly golden brown on top.
- Dust with powdered sugar while they are still warm.
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