Bread Pudding for 2
adapted from New Orleans Home Cooking by Dale Curry
1 egg
1 1/4 cups milk
3/8 cup sugar
1/2 Tbs vanilla
a couple dashes cinnamon
1/4 loaf day-old French bread, cut into chunks
Demerara sugar
Butter Pecan ice cream (or vanilla), optional
Mix eggs, milk, sugar, vanilla, and cinnamon. Add bread and stir. Allow to soak 30 mins, stirring occasionally. Preheat the oven to 350 degrees. Divide the bread mixture between two medium ramekins or individual-sized Pyrex casserole dishes. Sprinkle demerara sugar on top. Bake for about 30 minutes. Allow to cool slightly and top with ice cream. Makes two generous servings.
No comments:
Post a Comment