Recipe: Bread Pudding for Two
I developed the following recipe of Bread Pudding for Two in an effort to keep the calorie intake down and the waistlines from too much expansion during these pandemic times. Also, I am placing the recipe ingredients at the top in response to a comment disliking the need to scroll down past the dialogue. Be assured plenty of pictures and instructions can be found after the ingredients and recipe.
1/3 Cup of Raisins
2 TBS of Bourbon
½ teaspoon Cinnamon
4 Slices of Bread
2 TBS Butter-melted
2 Eggs- beaten
1 Cup Low fat Milk
1/3 Cup of Brown Sugar
Preheat Oven to 350 degrees Fahrenheit.
Soak raisins in the bourbon and sprinkle the cinnamon on top. Slice the bread into cubes. Place in 8 x 4 baking pan. Evenly pour butter over the bread cubes. Beat eggs, mix in milk and brown sugar. Carefully pour over bread. Make sure all cubes are soaked. Pour raisin mixture on top and press gently. Bake in oven for 45-50 minutes.
Some Tips and Tricks: Bread Pudding for Two
This recipe is fairly easy to prep. About fifteen minutes tops, unless you have interruptions. However, this is plenty of time to allow the bourbon and cinnamon to soak into the raisins. I used Woodford Reserve which we have on hand. I have toured their distillery and love their bourbon balls. But of course your favorite bourbon will work just as well.
If you do not have any bourbon on hand, a substitution of vanilla will work. But I would cut the amount in half. Additionally, whole milk or 2% milk can be substituted for the low fat milk. In this case the amount used would remain the same.
I cube the bread instead of tearing it. This is a personal preference. Using a bread slicing knife makes quick work of this step. Drizzling the hot butter over the bread eliminates the possibility of cooking the egg mixture prematurely.
The egg mixture is the glue that holds everything together. So, make sure the egg is well beaten before adding the milk and brown sugar. Since we are advocates of the Case Against Sugar, this is not a sweet bread pudding. If you want it sweet you will have to increase the amount to your liking.
For those worried about serving a dish with alcohol, the time in the oven is sufficient for the alcohol to burn off. Yet, the bourbon flavor is very evident in this recipe. Again, you may want to adjust to your liking.
I hope the following pictures help!