Bread Pudding for 2

"This is a great low-sugar, low-fat dessert designed for 2. It is easily adapted using a variety of dried fruit; i.e., blueberries, chopped apricots, dried apples, and/or pecans or walnuts. Let your imagination lead you."
 
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photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by Diana 2 photo by Diana 2
photo by Stephanie Y. photo by Stephanie Y.
photo by PaulaG photo by PaulaG
Ready In:
45mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • Spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees.
  • Cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two.
  • In a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well.
  • Pour the mixture evenly over the bread cubes and drizzle with melted butter.
  • Place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean.
  • Serve warm.

Questions & Replies

  1. Also when will I add the salt? It did not say that in the directions.
     
  2. How much truvia would you use? Also should I follow there directions on the package. Thanks Fina
     
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Reviews

  1. So I had a four day old stale chocolate chip bagel I was trying to salvage. It was really hard so I sliced it into very thin little discs and then chopped those. I increased the milk to 1 cup and let the bread, dried cherries and milk soak in the fridge for maybe an hour (I didn't watch the clock), then squeezed the bread and milk through my fingers like I do for another bread pudding recipe. I mixed 1 egg, 3 Tbs brown sugar style Swerve (monk fruit sweetener), 1/2 tsp. vanilla and 1/3 tsp. cardamom together. I added the egg mixture to the milk/bread/cherries. I poured the mixture into a greased loaf pan, dotted it with about a tablespoon of cold butter, sprinkled with about a tablespoon of Ghirardelli chocolate chips and baked it for half an hour. I never got around to adding any salt. It was fantastic. 2 large servings, 3 moderate servings or 4 small but satisfying servings.
     
  2. Easy and quick dessert. The perfect end to a meal. I used French bread and dried cranberries soaked in blueberry juice. It was light, moist and delicious. I will be making this often, especially when I need to use up some French bread. Made for December 2011 Aus/NZ Swap.
     
  3. Wonderful recipe. I didn't have the ramekins mentioned in the recipe, so I used a smaller casserole dish and made one dish. I used frozen blueberries and it was fantastic. Thanks Paula for a great treat. Made for: Heart Healthy Tag ~ Feb 2010 - Diabetic Forum
     
  4. Absolutely wonderful recipe. Lends itself to tweaking as per individual taste... I added some nuts and some nutmeg and served with custard. Such a bonus that its low fat.
     
  5. 5 stars! made this with left over cinammon bread and had one pumpkin muffin left, so put that in there too, its was delicious! thankyou paulag for an easy and yummy recipe!
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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