Chocolate Bread Pudding Muffins

It's Muffin Monday again, and as always, I invite you to visit Baker Street for the original recipe for Bread Pudding Muffins.  Because this time I've tinkered significantly.  So below, you'll find the recipe for Chocolate Bread Pudding Muffins with Cinnamon M&M's.

 Preheat the oven to 350 degrees and place paper liners in the wells of two 12-cup muffin pans.  Place each on a sheet pan lined with parchment paper to aid clean up.

7 c. cubed gluten-free bread
3/4 c. whipping cream
1-1/4 c. milk
4 eggs
2/3 c. brown sugar
2 Tbsp vanilla extract
1/2 c. unsalted butter, melted
1 Tbsp millet flour
3 Tbsp white rice flour
1 Tbsp sweet rice flour
2 Tbsp tapioca starch
1/2 tsp xanthan gum
1/2 tsp cinnamon
1/4 c. unsweetened cocoa
1 Tbsp baking powder
1/4 tsp salt
1/3 c. semisweet chocolate chips
1/3 c. cinnamon M&M's plus more for tops

In a large mixing bowl, combine milk and cream and warm in microwave.  Stir in 5 c. bread cubes and allow to sit for about 5 minutes.  Stir and press with a wooden spoon to break up bread cubes.
In a smaller bowl, beat eggs, melted butter, vanilla, and brown sugar together until well combined.  Stir into bread cube mixture.
In another bowl, combine flours, xanthan gum, cinnamon, baking powder, and cocoa.  Whisk lightly to blend.

Stir dry ingredients into bread cube and milk mixture until thoroughly combined, then add reserved bread cubes and mix until coated.  Add M&M's and chips, stirring as little as possible - batter is VERY wet and M&M coatings will start to dissolve.
Working quickly, fill muffin cups to brim.  (I didn't, and I ought to have - but I was unsure how these would bake up.)  Sprinkle a few extra M&M's on top.

Bake for 30 minutes, until set. Cool for 5 minutes in pan before removing. If desired, dust with powdered sugar.

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