The other day I made some bread pudding. Alan doesn’t like bread pudding but Isabelle does. I mean she REALLY likes it. Maybe that’s why she prefers to have it fed to her, instead of doing it herself. That way she doesn’t lose a single bit.

Update- I combined two recipes (one from Cook’s Illustrated and one from Cook’s Country) to make these individual bread puddings. I’m not exactly sure what I did but here’s what I think it was:

Individual Bread Pudding for four

Ingredients
Bread Pudding:
1 tablespoon unsalted butter, melted, plus extra for greasing ramekins
2 large eggs
1/3 cup sugar
1 cup milk
1 cup heavy cream
1 teaspoon vanilla extract
1/8 teaspoon table salt
1/4 teaspoon ground nutmeg
4-5 slices of firm white bread, cut into 1 1/2 inch squares (5 cups)
OPTIONAL, 4 tablespoons chopped bittersweet chocolate

Cinnamon Sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Directons
1. Butter 4 ovensafe ramekins.

2. Whisk the eggs and sugar in a large bowl. Add the milk, heavy cream, vanilla, salt, and nutmeg. Whisk together and transfer to a large measuring cup for easy pouring.

3. Set aside 1 cup of bread. Fill each ramekin with remaining bread squares (if you want a hidden surprise you can add 1 tablespoon of bittersweet chocolate after the first layer of bread slices). Pour custard over bread. Let sit for 20 minutes while you heat the oven to 325 degrees with the rack in the middle position.

4. Put remaining 1 cup of bread in each ramekin pushing down to partially submerge. Brush the exposed bread with melted butter then sprinkle with the cinnamon sugar. Bake for about 25 to 30 minutes. The puddings should be set but still a little bit wobbly. Let cool and then scarf it down.