This week I am bringing you two different types of bread puddings. A traditional sweet small batch today and a savory one later this week. Both of these came about due to leftover bread after ordering Italian food.
Truthfully, I made this small batch bread pudding twice. The first batch with half of a rustic loaf and then to tweak the recipe I used regular sliced white bread.
First, I sliced the bread into cubes. Now, bread pudding is best made with thick crusty bread to absorb the custard, when I used the rustic bread that was the perfect consistency. With the sliced white bread, it was a few days past its expiration date, and I had it in the refrigerator, so it was kind of stale already. It wouldn’t have hurt to toast it in the oven for a few minutes before using it though.
Next I divided the bread among three ramekins that I lightly greased with butter and placed on a baking sheet.
In a medium bowl I whisked together the contents for the custard – eggs, milk, heavy whipping cream, sugar, light brown sugar, cinnamon, nutmeg and vanilla extract – and then transferred it to a large measuring cup to make it easy to pour and divide among the ramekins. I let them sit for about 10 minutes so the bread could soak in the custard.
I then baked them in a 350 F preheated oven for about 45 minutes. I knew they were ready when they had puffed up, were golden brown on top and most importantly a cake tester inserted in the middle came out clean. And while the custard did overflow a bit and they were a bit humongous on top they did “deflate” as they cooled. Most importantly though they were delicious.
Here’s a pic of the one’s I made with the rustic bread deflated and cooled.
Later this week, a savory bread pudding made with focaccia. YUM!
Small Batch Bread Pudding
3 cups cubed bread
1 cup whole milk
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon group nutmeg
1 teaspoon vanilla extract
Preheat the oven to 350 F. Butter three 8oz. ramekins and place on a baking sheet.
Divide the bread among the buttered ramekins.
Whisk the remaining ingredients in a medium bowl. Transfer to a measuring cup and divide the mixture among the ramekins. Let sit for 10-15 minutes so the bread can soak in the liquid.
Bake in the preheated oven for 40-45 minutes, or until a cake tester comes out clean.
Let the bread pudding cool on the baking sheet. While cooling the bread pudding will deflate after rising considerably during baking.
Enjoy once cool or refrigerate in an airtight container up to 3 days in the refrigerator.