Recipe – Bread Pudding For Two

Posted on 2025-08-02 by Bert Swope

Bread pudding is one of those dishes that feels timeless. Recipes for it show up in cookbooks more than a century old, and the method hasn’t really changed much over the decades. It’s a simple dessert, built out of things that are almost always in the kitchen—bread, eggs, milk, and sugar. And it’s a dessert that makes sense during the colder months. The warm custard, the soft bread, and the gentle spice are exactly what you want when the weather turns cold. It works just as well as a casual dessert at home as it does on a holiday table next to heavier dishes.

At its heart, bread pudding is a way to turn leftover or stale bread into something rich and satisfying. Instead of throwing away bread that’s gone past its best, it gets a second life when soaked in a custard made of milk and eggs, then baked until the bread softens and the custard sets. What comes out of the oven is somewhere between a soft cake and a creamy custard, with a little texture from the bread itself. When it’s served warm, it’s as comforting as food can get.

Part of the reason bread pudding has lasted so long is that it’s endlessly adaptable. You can make it sweet or savory. You can add fruit, nuts, chocolate, or nothing at all. And it can be made for a crowd or scaled down, like this version, which is sized just right for two servings. It uses common pantry staples, comes together in a few minutes, and doesn’t require anything fancy. It’s the kind of recipe you keep in the back of your mind for those times when you want something homemade without much effort.

Ingredients and Equipment

For this small batch, you won’t need much equipment. Two small ramekins or oven-safe bowls are enough to bake the pudding. You’ll also need a mixing bowl, a whisk or fork for blending the custard, and a baking sheet to make it easier to move the ramekins in and out of the oven.

Ingredient	US Measurement	Metric Measurement
Day-old or toasted white bread cubes	1 ½ cups (about 2 slices)	90 g
Eggs	2 large	2 large
Whole milk	1 cup	240 ml
Golden raisins (optional)	¼ cup	40 g
Granulated sugar	¼ cup	50 g
Ground cinnamon	¼ teaspoon	1 g
Ground nutmeg	⅛ teaspoon	0.5 g
Unsalted butter, cut into small cubes	½ teaspoon	2 g

Preparation

Prep Time: 10 minutes
Cook Time: 40–45 minutes
Servings: 2

Prepare the bread and ramekins. If the bread isn’t stale, toast it lightly in the oven or toaster to dry it out. Cut or tear it into small cubes, roughly one-inch pieces. Lightly grease two 8 to 10-ounce ramekins with butter or oil to keep the pudding from sticking. Divide the bread cubes evenly between the ramekins.
Add raisins and butter. If you’re using raisins, scatter them over the bread cubes in each ramekin. Drop the small cubes of butter over the bread as well. The butter will melt as the pudding bakes, adding richness to the custard.
Make the custard. In a mixing bowl, whisk together the eggs, milk, sugar, cinnamon, and nutmeg until smooth and well combined. The mixture should be slightly frothy on top.
Combine. Pour the custard evenly over the bread in each ramekin. Press down lightly with the back of a spoon to help the bread absorb the liquid. Let the mixture sit for about 5 minutes so the bread can soak up the custard before baking.
Bake. Preheat the oven to 350°F (175°C). Place the ramekins on a baking sheet and set them on the middle rack of the oven. Bake uncovered for 40–45 minutes, or until the tops are lightly golden and a knife inserted into the center comes out clean.
Cool and serve. Let the bread pudding cool for at least 10 minutes before serving. It can be eaten warm or at room temperature. For extra richness, you can serve it with a drizzle of cream, a spoonful of whipped cream, or a small scoop of ice cream.

Nutritional Information (per serving)

Calories: ~310
Protein: 10 g
Fat: 9 g
Carbohydrates: 45 g
Fiber: 1 g
Sugar: 23 g
Sodium: 120 mg

A Closer Look at the Ingredients

Bread pudding is simple, but each ingredient has a role that makes a difference in the final dish. Using day-old bread is key. Fresh bread can make the custard too wet because it hasn’t dried out enough to absorb the liquid. White sandwich bread works fine, but you can use slightly denser bread like brioche or challah if you want something richer.

The eggs are what turn the milk and sugar mixture into custard. They set as they bake, holding everything together. Whole milk provides enough fat to keep the custard smooth and creamy without being heavy. You can swap in half-and-half for a richer pudding or use a mix of milk and cream.

Spices like cinnamon and nutmeg add warmth, which is why bread pudding feels so connected to cooler seasons. If you want to change the flavor, you can leave them out or use other spices like cardamom or allspice. The raisins are optional, but they add little bursts of sweetness and texture.

Serving Ideas

This version of bread pudding is meant to be simple, but you can dress it up if you want. A dusting of powdered sugar on top adds a touch of sweetness. A spoonful of whipped cream or a drizzle of caramel sauce turns it into something you might find in a restaurant. If you want a little crunch, sprinkle a few chopped toasted nuts on top before serving.

For a holiday version, you can swap the raisins for dried cranberries and add a little orange zest to the custard. Or, for a more decadent version, add a handful of chocolate chips to the bread before pouring over the custard.

Why This Recipe Works for Two

Most bread pudding recipes are designed to serve a crowd. Scaling it down can be tricky because you don’t want to end up with too much custard for the bread or have it dry out from too little liquid. This version keeps the balance of custard to bread right for two servings while using easy measurements. It’s also baked in individual ramekins, which helps the pudding cook evenly without having to cut portions later.

Because it’s small, it also bakes faster and cools more quickly. That means you can make it on a whim without waiting hours to eat it. And if you only have one ramekin or small baking dish, you can bake the recipe as a single serving and share.

Storage and Reheating

If you happen to have leftovers, you can store the bread pudding in the refrigerator for up to two days. Cover the ramekins with plastic wrap or transfer the pudding to an airtight container. To reheat, cover loosely with foil and warm in a 300°F (150°C) oven for about 15 minutes, or microwave briefly until heated through. Bread pudding is best eaten fresh, but it holds up surprisingly well.

Final Thoughts

Bread pudding has lasted so long because it’s the kind of recipe that works with what you have on hand. It’s inexpensive, easy to make, and doesn’t need any complicated technique. This scaled-down version keeps all of those qualities but makes just enough for two servings. It’s a small dessert that feels homemade in the best way, warm and simple with a hint of spice. And even though it’s a humble recipe, it has the kind of flavor and comfort that makes it worth keeping in your regular rotation.