Eggnog Bread Pudding "Muffins"
diced cinnamon bread (1 inch cubes)
pumkin pie spice or nutmeg
Preheat oven to 475 with the rack in the center of the oven.
Spray a 12 muffin tin with cooking spray
Have ready a kettle of boiling water and a roasting pan or deep cookie sheet large enough to hold the muffin tin.
Put the diced cinnamon bread in a large bowl and set aside.
In another bowl, wisk together the eggs, yolks, sugar, half and half, rum, vanilla extract and pumpkin pie spice or nutmeg.
Pour liquid mixture over the bread cubes and gently mix to make sure all the bread is soaked.
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.
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.
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.
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!!