Ingredients

Scale

6 cups toasted bread cubes
2 cups milk
1/4 cup brandy (optional)
5 eggs
1 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
4 – 5 cups chopped rhubarb & strawberries
Chopped pecans or walnuts (optional) & raw sugar, for the top

Instructions

Preheat the oven to 350 F. Set the bread cubes in a layer on a baking tray and bake them for about 10 minutes, until lightly toasted and just a little browned.
Put the bread cubes in a medium mixing bowl and pour the milk and brandy over them. Let them bask in the milk for about 15 minutes, stirring a couple times to make sure they all get time to soak up the milk.
Meanwhile, whisk the eggs in a large mixing bowl until lightly frothy. Add the sugar, vanilla and spices and whisk until everything is nicely mixed. Add the chopped fruit, then fold in the soaked bread cubes, making sure to add all the liquid to the mixture.
Line about 18 cupcake spots with liners or a piece of parchment paper. Fill to the top with the bread pudding mixture, adding a little liquid from the bottom to each one.
Bake at 350 F. for 30 – 40 minutes, until the little French toast cupcakes are golden brown on top and set in the middle. They should spring back when lightly touched in the middle. They are best enjoyed while they’re warm, but they’re good at room temperature too.

Notes

For those with food allergies: You can substitute gluten free bread to make this recipe gluten free, and/or to make it lactose free, substitute coconut milk or almond milk. If you have allergies to nuts, leave them off!

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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