My sister and I love the old-fashioned flavor of this bread pudding. We share it with each other often.—Mildred Patterson, Guthrie, Oklahoma
- 1 slice bread, cubed
- 2 tablespoons raisins
- 1 egg
- 1/2 cup evaporated milk
- 3 tablespoons water
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Divide bread and raisins between two greased 8-oz. baking dishes; set aside. In a bowl, beat the egg, milk and water; pour over bread. Combine the sugar, cinnamon and nutmeg; sprinkle over top.
- Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool slightly. Serve warm. Yield: 2 servings.
Originally published as Bread Pudding for Two in Taste of Home October/November 1998, p10
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