French Vanilla Bread Pudding for 2

Redneck Epicurean's Note:

I swiped this recipe from my Cooking for 2 magazine. It's easy and quick and doesn't give you a ton of leftovers to put in the fridge and not eat again. Sometimes, when I have guests, I buy special bread for brekkie dishes and always have a few slices left. It's a great way to use up the leftover slices.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 2 slices cinnamon-raisin bread , cubed without the crusts
• 1 egg
• ½ cup refrigerated french vanilla non-dairy coffee creamer (or mix up some from a powdered mix)
• 2 caramels , cubes cut into pieces (one for each custard cup)
• 1 tablespoon chopped pecans
• ¼ teaspoon cinnamon
• 1 tablespoon butter

Directions:

1. Preheat the oven to 350 degrees.
2. Place the bread cubes in two greased 6-oz. custard cups. In a small bowl, whisk the egg and creamer; pour over the bread.
3. Sprinkle with the caramel pieces, nuts, and cinnamon and dot with butter.
4. Bake for 18-20 minutes or until bubbly and golden brown. Cool slightly before serving.

Reviews

[Chef #446271]

This is very good and it's so simple and quick. I have made it several times. :)

[ElaineAnn]

This is heavenly served warm with a dollop of Cool Whip, and very easy to put together. Made for My 3 Chefs 2007, in remembrance of Amy.