Small Batch Bread Pudding
Sometimes you just want to make bread pudding for one... or two. This recipe can definitely be scaled for more people but just know it is a heavenly breakfast option for a quiet morning in.
Equipment
- 2 7-ounce ramekins
Ingredients
- 2 cups bread cubes from end cap slices of brioche diced into 1/2 inch chunks
- 3 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- zest of half a lemon
- 1/8 tsp of ground cinnamon
- 2 teaspoons maple syrup
- 2 teaspoons dried currants divided
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a small bowl prep your custard by whisking together your eggs, heavy cream, vanilla extract, lemon zest, ground cinnamon, and maple syrup until well combined and slightly frothy. Set aside and prepare your ramekins.
- Generously grease your ramekins with unsalted butter. Dice your brioche bread and place the diced chunks into each ramekin, filling close to the top. Pour your egg custard on top of each brioche filled ramekin.
- Sprinkle a teaspoon of dried currants on top of each and gently stir them into the custard to combine. Allow the brioche chunks to soak up the custard for a couple of minutes.
- Bake your bread puddings 25 to 30 minutes until edges are golden brown and the egg custard is set. Allow to cool 5 minutes before serving.