Page 391 - Cupcakes

I used Pepperidge Farm white bread for the pudding. Any dense,

homemade-style sandwich bread will do. Vary the goodies in the pudding by
using dried cherries, minced prunes, or dried cranberries in place of the
currants.

6. Carefully place the pan in the oven and bake until the cupcakes rise up and the
bread cubes are golden brown, 20 to 25 minutes. Remove the pan from the oven
and place on a rack to cool for 5 minutes. The mixture will fall slightly. Run a
dinner knife around the edges of the cups and lift up the cakes from the bottom.

Serve warm.

Store these “cupcakes” in the pan, lightly covered with plastic wrap, in the
refrigerator for up to 3 days. To reheat, place on a microwave-safe plate,
uncovered, in the microwave on high power for 45 seconds to 1 minute, or in
the pan in a 350°F oven, covered, for 15 minutes.