Bread Pudding For Two

Bread pudding has been around a very long time.  I have cooks books going back to 1901 with some variation of the recipe.  And no wonder, this is a really simple and tasty dessert for the cooler months of the year and makes a nice holiday side dish or dessert, as well.

Ingredients

  • 1-1/2 cups day-old or toasted white bread cubes (2 slices)
  • 2 eggs (Large or Jumbo)
  • 1 cup whole milk
  • 1/4 cup golden raisins (optional)
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon unsalted butter (cut in small cubes)

Directions

  • Divide bread, raisins, and butter between two greased 8 or 10 oz. Ramekins and set aside.
  • In a small mixing bowl, whip together eggs, milk, sugar, cinnamon, and nutmeg.
  • Pour in equal amounts over filling in both ramekins.
  • Bake, uncovered, at 350o F for 40-45 minutes or until a knife inserted in the center comes out clean.
  • Allow bread puddings to cool and serve warm or room temperature.