I love bread pudding. The custardy bottom and the slightly crispy top make for a perfect dessert that can be changed up based on the season and most importantly, what’s in the house. I had leftover sourdough bread from last weekend’s party, so I used two thick slices of that for these two mugs.
At my home, I’m the only one who likes bread pudding….my guy calls it peasant food and he means that in a negative way! I love the comforting dish and recreated it in mugs, just enough for two people (or for one person, in a double serving).
This bread pudding variation pays homage to my Quebec roots and is made with and then topped with Quebec maple syrup. Oh yeah, and topped with maple-scented gelato also…..why not!?
Ingredients:
- 2 thick slices of day-old bread (or 3 slices of standard cut bread)
- 2 large eggs
- ½ cup light cream (whole milk would also work)
- 4 Tbsp. pure maple syrup DIVIDED
- ½ tsp. pure vanilla extract
- Maple-scented or vanilla gelato/ice cream, optional but not really
Directions:
- Preheat the oven to 350 degrees.
- Spray the inside of two 8-ounce oven-proof mugs with cooking spray (could use ramekins also).
- Cut the bread into 1” pieces.
- In a medium bowl, whisk together the eggs, cream, 2 tablespoons of maple syrup and vanilla.
- Add the bread to the bowl with the egg mixture and stir until fully combined. Allow to sit for 10-15 minutes so the bread soaks up as much of the egg mixture as possible
- Divide the bread/egg mixture between the mugs. Place the mugs on a small baking tray and bake for 30 minutes, until the tops of the bread puddings are lightly golden and the custard is set.
- Serve each mug while warm with the remaining 2 tablespoons of maple syrup and a scoop of gelato/ice cream.
Makes 2 servings.
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