French Vanilla Bread Pudding for 2 |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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. Ingredients:
2 slices cinnamon-raisin bread, cubed without the crusts |
1 egg |
1/2 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 |
1/4 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.
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