Ingredients

• 1 lb crusty artisan white bread
• 1/2 teaspoon ground cinnamon
• 6 eggs
• 3/4 cup sugar (5.25 ounces)
• 1 1/2 cups heavy cream (12 fl.oz. )
• 1 1/2 cups milk (12 fl.oz. )
• 2 teaspoons vanilla extract
• powdered sugar, for dusting

Directions

1. Slice the bread and cut it into 1-inch cubes; put it in a large bowl and toss with the cinnamon.

2. In a bowl, whisk the eggs, sugar, cream, milk, and vanilla together until combined.

3. Pour the custard over the bread; cover and refrigerate for at least 4 hours and up to 24 hours.

4. Preheat oven to 325°; line a standard 12-cup muffin tin with paper liners, or generously grease with butter.

5. Scoop a heaping 1/2 cup of the pudding mixture into each of the 12 muffin cups; each one should be nicely mounded.

6. Top off each pudding with any remaining custard.

7. Bake for 45 minutes, rotating the tin halfway through the baking time.

8. The puddings should be lightly golden brown on top.

9. Dust with powdered sugar while they are still warm.

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