Want a warm breakfast treat or dessert without leftovers? This microwavable single-serving bread pudding is customizable to your cravings and ready in under 5 minutes.
I may not pay attention to college basketball with the dedication that I do to college football but I do enjoy a good March Madness! Although I find it almost pointless to watch more than the last 10 minutes, it is entertaining to fill out a bracket and then watch it unfold. Unfortunately Ohio State didn’t make it out of the first round, but I have faith in the remaining Big Ten teams. With one already in the Final Four, tonight will determine whether or not two more teams will join the ranks.
What does basketball have to do with this bread pudding? Absolutely nothing. Unless of course you stay up too late watching a game and need a quick, hot breakfast in the morning. Make it your own by mixing in your favorite things. I added chunky peanut butter and strawberry jam for a PB+J version and topped it off with a scoop of ice cream for dessert. Bread pudding is not only acceptable for breakfast but also dessert!
One year ago: Strawberry Stuffed Cupcakes
Three years ago: Eggplant Parmesan
SINGLE SERVING BREAD PUDDING
1 cup (approximately 2 o.z) cubed bread
1/3 cup milk
1/4 tsp vanilla extract, optional
2 to 3 Tbsp sugar
1-2 Tbsp chocolate chips, butterscotch chips, dried fruit, or the garnish of your choice (I used peanut butter & jelly)
- Place the bread in a lightly greased, fairly shallow, single-serving, microwave-safe bowl.
- In a small bowl, whisk together the egg, milk, vanilla, and sugar. Pour over the bread and stir gently to combine. Stir in mix-ins.
- Microwave for 1 minute, uncovered. If it’s still liquid, microwave in 30-second intervals until cooked all the way to the center.
- Remove from the microwave. Serve warm with syrup or ice cream if desired.
Source: King Arthur Flour