Bread Pudding Breakfast Cups
Submitted by: Kristina_Vanni
- Servings: 6
|1½ tsp||Vanilla Extract|
|2 Tbsp||Butter, melted and divided|
|2 Tbsp||Granulated Sugar|
|1 Tbsp||Packed Brown Sugar|
|⅓ cup||Dark Raisins|
|6 cups||White Bread, cut into ½" cubes|
|Powdered Sugar, for dusting|
Preheat oven to 350 degrees. Spray a 6 cup muffin tin with cooking spray and set aside. In a mixing bowl, whisk together milk, eggs, vanilla, salt, and 1 tablespoon melted butter. In a small cup, stir together both sugars and cinnamon until blended. Remove 1 teaspoon of mixture and set aside. Stir remaining mixture into milk and egg mixture until blended. Gently stir in raisins and bread cubes until bread is coated. Set aside for 5 minutes to absorb liquid. Mound mixture evenly into prepared muffin cups. Brush or drizzle tops with remaining 1 tablespoon melted butter. Sprinkle each evenly with reserved cinnamon and sugar. Bake 22-24 minutes or until tops feel firm. Cool in a pan, on a wire rack, for 10 minutes before removing from cups. Dust each lightly with confectioners sugar and serve warm.
You can get adventurous with these by substituting the raisins for dried cranberries and adding a little grated orange rind. Or pick your favorite dried fruit, use another extract, etc. They can easily be made into other flavors.