Bread Pudding Muffins

Makes 24 muffins

Ingredients:

• 1 lb stale bread
• 1/2  t ground cinnamon
• 6 eggs
• 3/4 C castor sugar
• 1 1/2 C heavy cream
• 1 1/2 C whole milk
• 2 t vanilla
• 1/2 C dried cranberries
• 1 chocolate candy bar (72%)
• Confectioners’ sugar for dusting

Instructions:

1. Cut the bread into 1-inch cubes.  Place in a large bowl and sprinkle it with ground cinnamon.
2. In another bowl, whisk together the eggs, sugar, cream, milk and vanilla. Pour the mixture over the bread cubes and allow them to soak, refrigerated, for at least 4 hours (up to 24 hours).
3. After the bread is well soaked, divide the mixture, if you would like, and add a few extras. I added dried cranberries to half and crushed a dark chocolate bar to add to the other half.
4. Preheat the oven to convect 300°F.
5. Line two standard muffin tin with paper liners.
6. Scoop the pudding mixture into each of the muffin cups; they should be nicely mounded. Top them with any remaining custard.
7. Bake on the middle rack 45 minutes, rotating from front to back and side to side halfway through. 
8. Dust the lightly browned muffins with powdered sugar while still warm.