Small Batch Bread Pudding

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I love bread pudding, my dear husband, well not so much. As in, not at all! I wanted to come up with an easy to make bread pudding that can be made when I have some bread to use up, or I just want Bread Pudding!

This one uses canned milk, eggs, sugar and of course bread. It is so good, and like pie, makes a great breakfast the next day, shhhh... 

While you have the oven going, throw in another dish to bake alongside the pudding, today it is apple halves simply sprinkled with sugar and cinnamon.

Small Batch Bread Pudding

Small Batch Bread Pudding

by the seat of my pants!
350-degree oven

1 12 oz can evaporated milk
2 eggs
1/2 c sugar
2 t vanilla
dash salt
3-4 slices bread
nutmeg for the top

Dice the bread and set aside. In a medium-sized bowl, beat eggs, add sugar and beat again. Stir in the milk and vanilla, add the bread stir well to make sure the bread cubes are coated with the milk mixture.

Turn into a prepared 1-quart size baking dish. Place the dish of bread pudding into a shallow larger pan, add water to create a water bath to prevent the custard from curdling.

Bake 45-50 minutes or until a knife inserted 1-inch off-center comes out clean, the custard will continue to cook when removed from the oven. Let cool before serving.

Serve with whipped cream if desired (note: I always desire whipped cream!)


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  1. Love that small batch baking, and double dishes in the oven at the same time!

    1. Thanks Emily, my husband is not a bread pudding fan, so this work very well for us!


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