Individual Cranberry-Ginger Bread Puddings

• 3 teaspoons Softened butter, divided (1 to grease cups and 2 to top pudding.)
• 4 Slices baguette, cut/ torn into fourths
• 4 tablespoons Fresh or frozen cranberries, chopped
• 2 tablespoons Raisins
• 8 Thin slices Granny Smith apple, cored, but not peeled
• Dash Cinnamon
• 2 Eggs
• 1 cup Milk
• 1/4 teaspoon Vanilla extract
• 1/4 teaspoon Ground (dry) ginger
• 1/8 cup White granulated sugar
• 2 teaspoons Grated white chocolate, optional

1. Preheat oven to 400 degrees Fahrenheit.
2. Using 1 teaspoon of the butter, grease two large oven safe cups or ramekins. (I use Apilco cappucino-sized cups that hold 11 ounces.) Place four pieces of bread, overlapping to fit, in the bottom of each cup. Add 1 tablespoon cranberries, 1 tablespoon raisins, and 2 slices apple. Sprinkle with cinnamon. Repeat, leaving out raisins in second layer.
3. In a medium bowl or 4-cup glass measuring cup, beat together eggs, milk, vanilla, and ground ginger. Dividing equally, pour egg mixture over the bread and fruit in each cup/ramekin, not filling more than 3/4 full. Press bread down into egg mixture to moisten, but not to submerge necessarily. Dot the top of each bread pudding with one teaspoon of butter.
4. Place cups on a rimmed baking sheet. Bake 30-40 minutes or until golden and custard is just set. Remove from oven and add one teaspoon grated white chocolate to the top of each, if desired. Let cool/rest 10-15 minutes before eating. Tie each cup with a ribbon and serve warm. (Great cold for breakfast, too.)

butter, baguette, cranberries, raisins, apple, cinnamon, eggs, milk, vanilla, ground, sugar, white chocolate

Taken from food52.com/recipes/20137-individual-cranberry-ginger-bread-puddings (may not work)