Directions:
- Slice the bread and cut it into 1-inch cubes; put it in a large bowl and toss with the cinnamon.
- In a bowl, whisk the eggs, sugar, cream, milk, and vanilla together until combined.
- Pour the custard over the bread; cover and refrigerate for at least 4 hours and up to 24 hours.
- Preheat oven to 325°; line a standard 12-cup muffin tin with paper liners, or generously grease with butter.
- Scoop a heaping 1/2 cup of the pudding mixture into each of the 12 muffin cups; each one should be nicely mounded.
- Top off each pudding with any remaining custard.
- Bake for 45 minutes, rotating the tin halfway through the baking time.
- The puddings should be lightly golden brown on top.
- Dust with powdered sugar while they are still warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 554.24 Kcal (2320 kJ) | ||
| Calories from fat | 130.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.49g | 22% | |
|---|---|---|---|
| Cholesterol | 129.58mg | 43% | |
| Sodium | 785.13mg | 33% | |
| Potassium | 102.24mg | 2% | |
| Total Carbs | 84.51g | 28% | |
| Sugars | 15.04g | 60% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 18.24g | 36% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 70.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 415.38 Kcal (1739 kJ) | ||
| Calories from fat | 97.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.86g | 22% | |
|---|---|---|---|
| Cholesterol | 97.11mg | 43% | |
| Sodium | 588.43mg | 33% | |
| Potassium | 76.62mg | 2% | |
| Total Carbs | 63.34g | 28% | |
| Sugars | 11.27g | 60% | |
| Dietary Fiber | 2.88g | 15% | |
| Protein | 13.67g | 36% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 52.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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