Bread Pudding in Toast Cups - Makes 12

ingredients

9 pieces sliced bread, crust removed, roll or press bread flat (Cinnamon Raisin Bread works well)
4 large eggs
3/4 cup dark brown sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 jar Stonewall Kitchen Apple Cranberry Chutney
1 teaspoon cinnamon
1 tablespoon brandy, cognac or dark rum (optional)
3 cups half and half
3/4 pound day old bread, crust removed, cut into 1/4" cubes

Preheat oven to 400 degrees F
In a muffin tin (1/2-cup capacity) press a bread square in each space, allowing edges of bread to come up the sides of the muffin tin creating a cup
Bake for about 10 minutes or until bread is brown and bread is dry to the touch
When toast cups are done, remove from oven and lower heat to 350 degrees
In a bowl, combine eggs, brown sugar, salt, vanilla, Apple Cranberry Chutney, cinnamon and brandy. Whisk well to combine.
Add half and half and whisk until frothy.
Transfer custard to a 4-cup capacity measuring cup. There should be some custard and chutney pieces left in the bowl
Place bread cubes into the bowl and toss with remaining custard.
Leave the toast cups in the individual muffin cups and distribute the bread cubes evenly among them
Pour custard mixture over the bread cubes, filling about halfway
Allow mixture to soak into bread cubes for about 1/2 hour, pressing occasionally to help absorb liquid
Bake in a water bath until puffed and firm in the center about 40 minutes