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Mini Cinnamon Sugar French Toast Bread Puddings

Posted Jan 29 2011 5:13pm

So it’s not exactly a secret that I love to bake.  However, I don’t always love having lots and lots of baked goods around.  Sometimes I eat way too many of them.  Sometimes they just go to waste.  So when I dug through my monster pile of cookbooks, I rediscovered a long lost favorite- Small Batch Baking .

The reason I wanted to bake was because we had a little bit of a French bread left that I didn’t want to go to waste.  Picture 218

I had a random craving for bread pudding, and after flipping through several mini bread pudding recipes I settled on this one.  It’s awesome.  Plus it makes just 2 little bread puddings, which is just enough.  Sometimes.

Preheat your oven to 350*

Ingredients for the Bread:

  • tbsp. sugar
  • 1/8 tsp. cinnamon
  • 2 cups French bread or cinnamon raisin bread (that would taste amazing)
  • 2 tbsp. unsalted butter, melted

First, take the bread and cut it into 1/2 inch cubes.  Spread it out on a rimmed baking sheet.

Picture 219 Drizzle the bread with the melted butter and toss to coat.  Combine the cinnamon and sugar, and sprinkle on top, and once again toss to coat.
  Picture 220 Picture 221

Bake 12-15 minutes, until the bread is lightly toasted.  Stir the bread cubes once.  Remove from the oven and let the bread cool.

Grease 2 ramekins. 

Ingredients for the Pudding:

  • 1 large egg
  • 1 egg yolk
  • 3/4 cup half and half or whole milk (I used skim, it worked just fine)
  • 1/4 cup sugar
  • 1/4 tsp. cinnamon
  • 3/4 tsp, vanilla
  • 3 tbsp. raisins

Combine the egg, egg yolk, milk, sugar, cinnamon and vanilla in a medium bowl and whisk to blend.
 

Picture 222

Add the bread cubes and raisin and stir to coat the bread.  Press down on the bread lightly to submerge it and let the mixture stand about 15 minutes, occasionally pressing on the bread to submerge it.
 

Picture 223

Divide the mixture among the 2 ramekins and place on a baking sheet.  Bake until the puddings set, about 35 minutes.
  Picture 226

Let the bread puddings sit and cool for about 10 minutes.

To unmold, run the tip of a knife around the edge and invert the puddings on plates. 

  Picture 228 Picture 229  
These would be AMAZING with a little powdered sugar or maple syrup on top.  Or eaten straight from the ramekin.

Picture 231

What’s better than warm French toast anyway?  NOTHING.

These were perfect, I can’t wait to make more bread pudding, I don’t know why I don’t do it more often!

What’s your favorite kind of bread pudding?

What’s your favorite dessert for 2?


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