8 large eggs
1 cup milk
1 Tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup granulated (white) sugar
1/2 cup packed light brown sugar
1 1/3 cups raisins
6 cups dry bread cubes
Preheat oven to 350◦F. Line muffin cups with paper liners.
In a large bowl, beat together the eggs and milk. Beat in the vanilla and cinnamon, then both sugars. Stir in the raisins and bread, folding well. Spoon mixture into prepared muffin cups. Bake for 20 minutes until a toothpick inserted in the center comes out clean. Enjoy warm, cold, or reheated. Makes about 18.
Bread pudding is a classic comfort food. Normally it is made in a large pan and then cut into squares, but making them in individual muffin cups makes them easier to serve, or enjoy for breakfast on the go, as they can easily be frozen as well. For this recipe, I used mostly white French or Italian bread or baguette, but also some sweeter challah bread as well. If you use all of a sweet bread, you may want to cut back on the amount of sugar slightly. I would describe this bread pudding as halfway between a really eggy, custardy pudding and a dry, firm pudding. To make them extra special, add a dusting of icing sugar, a dollop of whipped cream, or a warm caramel sauce or caramel icing.
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