eggnog bread pudding "muffins"

How To Make eggnog bread pudding "muffins"

• 1

  Preheat oven to 475 with the rack in the center of the oven.
• 2

  Spray a 12 muffin tin with cooking spray
• 3

  Have ready a kettle of boiling water and a roasting pan or deep cookie sheet large enough to hold the muffin tin.
• 4

  Put the diced cinnamon bread in a large bowl and set aside.
• 5

  In another bowl, wisk together the eggs, yolks, sugar, half and half, rum, vanilla extract and pumpkin pie spice or nutmeg.
• 6

  Pour liquid mixture over the bread cubes and gently mix to make sure all the bread is soaked.
• 7

  Spoon the mixture evenly into the muffin tin. I like to leave the pieces sticking up and not press them in. The presentation is nice this way.
• 8

  Place the muffin tin into the cookie sheet or roasting pan and place in the preheated oven. Carefully pour the kettle of hot water into the sheet pan to create a water bath for the muffin tin.
• 9

  Bake 15-20 minutes until browned and a toothpick inserted in the center of the muffins comes out clean. I usually start checking at 10 minutes and every 3 min thereafter.
• 10

  Cool 10 minutes. Run a butter knife around edges and remove. Refridgerate. I like mine cold with whipped cream, but some prefer them warm with ice cream or whipped cream, or both!!
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