Savory Bread Pudding Cupcakes

Adapted to be vegetarian friendly from Sandra Lee's Money -Saving Meals I think a vegetable added to these would taste better, but I have not figured out what kind yet. Sandra added mushrooms to hers, but I cannot deal with the fungi.

• Ready In: 55 mins
• Serves: 12
• Yields: 12 bread puddings

Ingredients

•  nonstick cooking spray
• 1⁄3 cup swiss cheese
• 4  eggs
• 2  cups soymilk
• 1  teaspoon  italian seasoning
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 baguette, day old, cubed

Directions

1. Spray a 12 cup muffin tin with nonstick cooking spray and set aside.
2. In a large bowl whisk together the cheese, eggs,soy milk, Italian seasoning and salt and pepper. Add the cubed bread to the egg mixture and let the egg and bread mixture sit for at least 30 minutes in the refrigerator to allow the bread to absorb the liquid.
3. Preheat the oven to 325 degrees F.
4. Remove the egg mixture from the refrigerator, Ladle the bread pudding mixture into the muffin tins and bake until set, about 30 to 35 minutes. Remove the puddings from the muffin tins to a serving platter and serve.