Bread Pudding Muffins

1. 1

   Slice the bread and cut it into 1-inch cubes; put it in a large bowl and toss with the cinnamon.

2. 2

   In a bowl, whisk the eggs, sugar, cream, milk, and vanilla together until combined.

3. 3

   Pour the custard over the bread; cover and refrigerate for at least 4 hours and up to 24 hours.

4. 4

   Preheat oven to 325; line a standard 12-cup muffin tin with paper liners, or generously grease with butter.

5. 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. 6

   Top off each pudding with any remaining custard.

7. 7

   Bake for 45 minutes, rotating the tin halfway through the baking time.

8. 8

   The puddings should be lightly golden brown on top.

9. 9

   Dust with powdered sugar while they are still warm.

No additional tips available.