1 large peeled and cored apple, diced
Preheat oven to 350 degrees F. Place rack in the center of the oven. Line 12 muffin cups with paper liners. Place the bread cubes in a large bowl. Custard: In an electric mixer (or with a hand mixer), beat the eggs and sugar until thick (about 2 minutes). Beat in the vanilla extract. Then stir in the melted and cooled butter and milk. Stir the custard into the bread cubes and let stand for five to ten minutes.
In a separate bowl, whisk the flour with the baking powder, salt, and ground cinnamon. Stir the flour mixture into the bread cube mixture and then fold in the raisins and apple chunks.
Evenly divide the mixture among the 12 muffins cups, using two spoons or an ice cream scoop. Gently press the bread cubes to compact. Place the muffin tin on a baking sheet and place in the oven. Bake for about 20 to 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool. Dust with confectioners sugar before serving.