Bread pudding is one of my all time favorite desserts. I hardly ever make it however because it takes a long time to bake and every recipe I have found makes enough to feed an army. However I see much more bread pudding in my future (not sure if that’s a good or bad thing) because I have eliminated both of those problems with this recipe. This recipe will make enough for two ordinary people to share or if home alone you could call it an individual portion. I used raisins, bananas, and cherries in mine but use whatever extras you like pineapple, peaches, and pecans come to mind. I use a coffee cup to cook the pudding but you could use to smaller ramekins for individual portions. If you need more than two servings just double the recipe the appropriate number of times. Enjoy! –Ben
Enough bread to fill inside of a large coffee cup torn to pieces.
1 Tbl Sugar
1 Tbl Brown Sugar
1/8 tsp Cinnamon
1/4 tsp Vanilla Extract
1/2 Cup Milk ( or Half and Half, or evaporated milk, just depends on how many calories you intake)
Raisins, Banana slices, and Cherries
Grease inside of coffee cup (I like to use soft butter because it is easy). Fill coffee cup with torn bread. In separate bowl combine remaining ingredients except for raisins, bananas, and cherries. Beat wet ingredients with whisk until well combined. pour wet ingredients over bread, add fruit and use spoon to get everything mixed up well. Set aside for 5 minutes to let bread soak up wet ingredients. (Make rum sauce while waiting. Recipe follows.) After the 5 minutes have passed microwave for 1 minute then check for doneness by inserting knife through middle of pudding. If the knife comes out clean the pudding is done if not place back in microwave for 15 second intervals until finished. I plated the pudding fancy for effect by placing a plate over the cup and inverting but I usually just consume straight out of the cup.
2 Tbl Butter
2 Tbl Brown Sugar
1 Tbl Rum
Combine all ingredients in microwave safe container and nuke for 1 minute or until butter melts and sugar is dissolved. The sauce will thicken as it cools but to speed the process I usually through another small pat of butter on top and stir until it melts and combines.