Pint-sized bread pudding
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | slices | Whole wheat or white bread |
| 1 | tablespoon | Melted butter/magarine |
| ¼ | cup | Raisins |
| ⅔ | cup | Milk |
| 1 | Egg | |
| ¼ | cup | Brown or granulated sugar |
| ½ | teaspoon | Vanilla |
| ¼ | teaspoon | Cinnamon |
Directions
This is a recipe I got from the Toronto Star. I'm not really sure if this is what you're looking for, but I thought I'd send it anyway. It was in a section on cooking for one or two, so it's a smaller more simple recipe, but I've found it a great way to use up those left over pieces of bread that always hang around the refrigerator.
While preheating oven to 350F, dry - but don't toast - bread. Cut into ½ inch cubes.
Brush 3-cup casserole with a litlle melted butter. Place bread cubes in casserole. Sprinkle with raisins.
Scald milk in small saucepan until hot, but not boiling. Lightlyt beat egg. Stir in remaining butter, milk, sugar, vanilla and cinnimon. Pour over bread mixture, pushing bread under liquid.
Bake 25 to 30 minutes or until knife inserted near centre comes out clean.
Makes 2 servings.
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