- Servings: 6
Ingredients:
| ¾ cup | Milk |
| 2 | Eggs |
| 1½ tsp | Vanilla Extract |
| ¼ tsp | Salt |
| 2 Tbsp | Butter, melted and divided |
| 2 Tbsp | Granulated Sugar |
| 1 Tbsp | Packed Brown Sugar |
| 2 tsp | Cinnamon |
| ⅓ cup | Dark Raisins |
| 6 cups | White Bread, cut into ½" cubes |
| Powdered Sugar, for dusting |
Directions:
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.
Helpful Tips:
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.
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