Small-Batch Bread Pudding for Two
This small-batch bread pudding makes a warm, soft dessert for one or two people. It uses simple pantry ingredients and gentle steps. The texture is tender and easy to chew.
You can make it in a ramekin or a mug. It bakes in a small dish or cooks quickly in the microwave when you want dessert faster. The recipe is forgiving—perfect when you have a few slices of day-old bread.
If you enjoy gentle, comforting desserts, this is an easy choice. For another soft, single-serve option, try a mini rice pudding or soft baked pears with honey and cinnamon.
Ingredients You’ll Need
- 2 slices soft day-old bread (brioche, challah, or white), torn into small pieces
- 1 cup milk (dairy or unsweetened almond milk)
- 1 large egg
- 2 tablespoons sugar or 1–2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon butter, melted or light oil
- Optional: 2 tablespoons raisins or chopped soft fruit
- Optional for serving: a spoonful of Greek yogurt or a dusting of powdered sugar
You can serve this creamy bread pudding with a small side of soft fruit, yogurt, or an extra slice of soft bread for added moisture.
Step-by-Step Recipe
- Preheat the oven to 350°F (175°C). Lightly butter a 1-cup ramekin or small baking dish.
- Place the torn bread in the ramekin. If using raisins, scatter them among the bread pieces.
- In a bowl, whisk together the milk, egg, sugar, vanilla, cinnamon, salt, and melted butter until smooth.
- Pour the custard mixture over the bread. Press the bread gently so it soaks up the liquid and let sit 5–10 minutes for best soaking.
- Bake uncovered for 25–30 minutes, until the center is set and the top is lightly golden. For a moister pudding, cover with foil for the first 15 minutes, then uncover to finish baking.
- Let cool 5 minutes before serving. Spoon a little yogurt on top or dust with powdered sugar if you like.
- Microwave option: Combine soaked bread and custard in a large mug and microwave on medium power for 2–3 minutes, checking at the 90-second mark, until set but not dry.
Tips and Easy Variations
Softness & Texture
- Tear the bread into very small pieces and soak 10–15 minutes for a softer result.
- Use a little extra milk for a creamier, more custardy texture.
- Cover with foil for the first 15 minutes of baking to retain moisture.
Easier to Chew & Lighter Options
- Choose very soft breads like brioche or challah and serve warm with yogurt to ease chewing.
- Use low-fat or plant milk and reduce sugar to 1 tablespoon for a lighter dessert.
- Replace half the sugar with unsweetened applesauce to add moisture and reduce refined sugar.
Flavor and Egg-Free Choices
- Add a pinch of nutmeg, a spoonful of mashed banana, or chopped cooked apples for flavor.
- For an egg-free custard, whisk 3 tablespoons cornstarch into 1 cup milk and heat until slightly thickened, then pour over bread and bake.
- Swap raisins for soft chopped fruit like cooked apples or pears for variety.
Quick tips
- Make it in a ramekin or mug depending on your time and equipment.
- Use the microwave method to save time—cook on medium power and check at 90 seconds.
- Serve warm with a spoonful of yogurt or a light dusting of powdered sugar.
Storage and Leftovers
Fridge
Cool leftovers to room temperature, then cover and refrigerate for up to 3 days.
Freezer
You can freeze cooled portions in an airtight container for up to 1 month; thaw in the fridge before reheating.
Reheating
Reheat gently in the microwave for 30–60 seconds or in a 325°F oven covered with foil until warm.
Conclusion
Give this small-batch bread pudding a try when you want a gentle, comforting dessert that’s simple to make. The recipe is small-portion, soft in texture, and easy to change to suit your taste.
Small-batch bread pudding is a cozy treat you can prepare quickly and enjoy warm, with easy swaps for dietary needs or flavor preferences.
FAQ
Can I use stale or day-old bread?▶
Yes. Slightly stale or day-old bread soaks up the custard better and makes a creamier pudding.
Can I make this ahead of time?▶
Yes. Prepare the pudding, cover, and refrigerate. Bake from cold and add a few extra minutes to the bake time.
Is freezing an option?▶
You can freeze cooled portions in an airtight container for up to 1 month. Thaw in the fridge and reheat gently before serving.
What if I’m allergic to eggs?▶
Try the cornstarch-thickened milk method described in the tips: whisk 3 tablespoons cornstarch into 1 cup milk, heat until slightly thickened, pour over bread, and bake.
Can I reduce the sugar?▶
Yes. Cut the sugar to 1 tablespoon or use mashed banana or applesauce to add natural sweetness without as much refined sugar.
