Bread Pudding For Two
A warm, comforting bread pudding with rich cinnamon and nutmeg flavors, topped with raisins and served with vanilla ice cream—perfect for a cozy dessert for two.
Ingredients
Instructions
- Place bread cubes in a greased 1-quart baking dish.
- In a bowl, whisk egg and milk until well combined.
- Stir in brown sugar, melted butter, cinnamon, nutmeg, and salt.
- Pour the mixture over the bread cubes.
- Sprinkle raisins evenly over the top.
- Bake uncovered at 350°F for 30 to 35 minutes or until a knife inserted near the center comes out clean.
- Serve warm with vanilla ice cream.
Tips & Substitutions
For a richer flavor, consider using brioche or challah instead of regular bread. If you don't have raisins, try substituting with dried cranberries or chopped nuts for extra texture. To enhance the spices, add a splash of vanilla extract to the egg and milk mixture. This bread pudding pairs beautifully with Vanilla Ice Cream for a delightful finish.
Serving Suggestions
Serve warm with a generous scoop of vanilla ice cream on top for a decadent treat. You can also drizzle caramel sauce or a sprinkle of powdered sugar for added sweetness. For a complete meal, pair with a light salad or enjoy alongside a cup of coffee or tea. This dish is great for brunch or a cozy dessert.
Storage & Reheating
To store leftovers, cover the baked bread pudding tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, place individual servings in the microwave for 30-60 seconds or warm in a preheated oven at 350°F until heated through, about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Pudding For Two contains roughly 1308 calories, with 10g protein, 198g carbohydrates, and 56g fat. It is an excellent source of calcium (32% of the Daily Value), dietary fiber (23% of the Daily Value), and iron (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1338mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes, you can prepare the bread pudding mixture and assemble it in the baking dish, then cover and refrigerate it overnight. Bake it the next day for a quick dessert. Keep in mind that it may need a few extra minutes in the oven if starting from cold.
What type of bread works best for bread pudding?
Stale bread works best as it absorbs the custard mixture without becoming overly soggy. White bread, whole wheat, or even sweet breads like cinnamon raisin can enhance flavor. Experiment with different types to find your favorite combination.
Can I substitute the egg in this recipe?
Yes, you can use a flaxseed meal or chia seed mixture as an egg substitute. Mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This works well in providing moisture and binding the pudding.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).