Bread Pudding for 2
photo by Crafty Lady 13
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 -2 slice challah (thick slices) or 1 -2 slice French bread (thick slices)
- 4 tablespoons golden raisins or 4 tablespoons dried blueberries
- 1 eggs or 1/4 cup egg substitute
- 2⁄3 cup nonfat milk
- 3 tablespoons brown sugar or 1 1/2 tablespoons Splenda brown sugar blend
- 1⁄2 teaspoon vanilla
- 3⁄4 teaspoon ground cinnamon (I use Baking Spice Blend Mix)
- 1 dash salt
- 1 tablespoon butter, melted
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.
Reviews
-
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.
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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