Bread pudding has been around a very long time. I have cooks books going back to 1901 with some variation of the recipe. And no wonder, this is a really simple and tasty dessert for the cooler months of the year and makes a nice holiday side dish or dessert, as well.
- 1-1/2 cups day-old or toasted white bread cubes (2 slices)
- 2 eggs (Large or Jumbo)
- 1 cup whole milk
- 1/4 cup golden raisins (optional)
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon unsalted butter (cut in small cubes)
- Divide bread, raisins, and butter between two greased 8 or 10 oz. Ramekins and set aside.
- In a small mixing bowl, whip together eggs, milk, sugar, cinnamon, and nutmeg.
- Pour in equal amounts over filling in both ramekins.
- Bake, uncovered, at 350o F for 40-45 minutes or until a knife inserted in the center comes out clean.
- Allow bread puddings to cool and serve warm or room temperature.