Bread pudding muffins

I'm thinking that we must start having tea time at least once a week. Here's another surprise that I baked for the kids...

1 loaf whole wheat bread (or whatever you prefer)
1/2 teaspoon ground cinnamon
1/2 cup raisins
3/4 cup granulated sugar
1 1/2 cups heavy cream
1 1/2 cups  milk, preferably whole
2 teaspoons vanilla extract

1. Tear apart bread into pieces. Put bread in a large bowl and toss it with cinnamon.

 2. Make the custard by whisking the eggs, sugar, cream, milk, and vanilla together until well combined. Add raisins, and mix again.
Pour the custard over the bread. Cover and let bread soak up the liquid (about 15-20 mins). 

3. Preheat the oven to 325°F (160°C). Line a standard-size 12-cup muffin tin with paper liners or generously butter the muffin cups. 

4. Scoop  bread pudding mixture into each muffin cups; each one should be nicely mounded. Top off each bread pudding with any liquidy custard that remains in the bottom of the bowl. 

5. Bake for 45 minutes, rotating the muffin tin halfway through the baking time. The bread pudding muffins should be lightly golden brown on top.

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“A hundred years from now, it will not matter what kind of car I drove, what kind of house I lived in, how much money I had in the bank…but the world may be a better place because I made a difference in the life of a child.”
~ Forest Witcraft

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