In the winter, warm and hefty desserts are comforting to me. Chocolate cake, apple crisp, plum cake and bread pudding. The kind of sweets that you take up with a cup of coffee and a cold night.
Last night, I decided to take my regular bread pudding recipe and make it on a small scale (no left overs). This little pan will make two smaller portions (if you are keen on sharing). Or one large portion. This can be made for breakfast too. O yay.
Individual Bread Pudding
Two slices of bread cubed
1 beaten egg
2 tblsp half and half
1 1/2 tbsp maple syrup
1/4 tsp instant espresso (or coffee crystals)
1/4 tsp cinnamon
Combine egg, half and half, maple syrup, espresso crystals and cinnamon. In a small dish, place cubed bread, pour egg mixture over top and press bread into bowl until soaked with egg mixture. Bake at 350 for 20-25 minutes, or until it puffs up and has a golden crust on top.
2 tsp half and half
1 tblsp maple syrup
1 tblsp sugar
Combine sugar, syrup and half and half. Microwave for 30 seconds until the sugar starts to dissolve. Drizzle on warm bread pudding.
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