I collected a few different bread pudding recipes and put this together:
Yields: 3 individual ramekin servings
1/4 of a whole cinnamon bread log, stale (from Whole Foods)
⅓ C raisins
1 C whole milk
1/4 C heavy cream
½ tsp ground nutmeg
1 tsp cinnamon
⅔ C turbinado sugar
1 tsp vanilla extract
1 pinch of kosher salt
2 T unsalted butter, melted
1/4 C dark brown sugar
2 T rum
Whisk milk, cream, cinnamon, nutmeg, sugar, vanilla, and eggs in mixing bowl.
Cube cinnamon bread and combine with raisins in liquid mixture.
Let soak for an hour (or as long as you like).
Preheat oven to 350 degrees.
Combine topping mixture.
Scoop filling into ramekins (ice cream scoop works best) and top with topping.
Bake for 1 hour or until a toothpick comes out clean.