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Cinnamon Raisin Bread Pudding Cups
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Description
Big awkward name for little creamy treats. Perfect for breakfast, and a great use for any rogue eggs you’ve got wandering your fridge.
Ingredients
- ½ loaves Cinnamon Raisin Bread (12 Slices)
- 4 whole Eggs
- 2 cups Milk
- 2 Tablespoons Brown Sugar (or More, If You're Feeling Naughty)
- 1 teaspoon Vanilla Extract
Preparation
*For step-by-step instructions, photos, and attempts at wit, see the “related blog post”
Set your bread out to get stale. Stale bread is good bread, for this recipe.
Mix eggs, milk, sugar, and vanilla in a large bowl.
Slice your bread into rough chunks. Stir into egg mixture.
Cover and let soak in your fridge for at least 30 minutes (no more than 2 hours).
Grease up a 12-muffin pan. Spoon mixture evenly throughout the cups.
Bake at 350F for 20-30 minutes, until golden brown.
Devour.
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rhilborn on 11.7.2010
Perfect! I’ve been looking for a simple use for some cinnamon raisin bread that was not our favorite. I look forward to trying your recipe!