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Bread Pudding For Two Recipe

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THIS tried-and-true dessert was printed in a cookbook published by a local organization. I have made a few changes, and it has become one of our favorite desserts. I like to eat mine warm with a dollop of whipped cream...but my husband eats his cold with a scoop of ice cream! -Romaine Wetzel, Ronks, Pennsylvania

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Bread Pudding For Two Recipe

Prep: 10 min. Bake: 40 min.

Yield: 2 Servings

10 40 50

Ingredients

1-1/2 cups day-old buttered bread cubes (2 slices)
2 eggs
1 cup milk
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash salt

Directions

Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool slightly. Serve warm. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 318 calories, 10 g fat (4 g saturated fat), 229 mg cholesterol, 338 mg sodium, 45 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Bread Pudding For Two in Reminisce November/December 1996, p45

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Reviews for Bread Pudding For Two (7)

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Bread Pudding For Two

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Reviewed on Jan. 23, 2012 by Pashalina4

This was fabulous. I added some vanilla extract and some peaches. This was an easy recipe to make and boy was it yummy! I would absolutely do it again.

Reviewed on Oct. 16, 2011 by Pranke

Delicious!!! So easy and simple to make.

Reviewed on Aug. 30, 2011 by getfoodnow

Yummy! Perfect little dessert for two. Didn't change a thing and it was perfect!

Reviewed on Aug. 16, 2011 by AquaPixe

Delicious and very easy to make.

Reviewed on Mar. 17, 2011 by nannyto15

I love this quick and delicious dessert for my Hubby and I... I have added peanut butter chips and it was great!!

Reviewed on Mar. 01, 2011 by Jfuruli

Awesome perfect size in my favorites

Reviewed on Jan. 27, 2010 by COOKOMA

This recipe is very good even the grandkids liked it. The first time I made it I followed the recipe the next time I switch out the milk and used 1/2 French Vanilla coffee cream and 1/2 milk and it was great