- 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
- 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.
Reviews for Bread Pudding For Two
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"Wow! This is a keeper!"
"This is an excellent bread pudding recipe, it makes a perfect amount for 2 people. I used leftover sourdough bread and added a 1/4 tsp vanilla (I love vanilla). My husband had his with ice cream. We both loved this and I am making it again this weekend. I highly recommend this recipe! Thank You!"
"I made this recipe for two people....to eat for days....with all of the ends of bread loaves that we keep in the freezer for no good reason. The bread was not stale, so I toasted it. I used 6 1/2 cups of buttered bread squares and filled a bundt pan and only tripled the rest of the ingredients (had to cook it an extra 7 minutes). Increasing the liquid ingredients to match the increase in bread would have resulted in an inundated mess. Glad I didn't. Anyhow... it was beautiful, easy, and delicious. Thank you!"
"I followed the recipe to a t...and these were excellent! I will be making these for years to come! I did add some vanilla icecream to the side:)"
"It was tasty. I liked that it was the right amount. Will make again."