Name: Toaster-Oven Bourbon Bread Pudding
Total time: 2 h
Ingredients: 6 ounces (170 grams) baguette , torn into 1-inch pieces (4 cups); ¼ cup raisins; 2 tablespoons bourbon; ¾ cup heavy cream; ⅓ cup packed (2⅓ ounces/66 grams) light brown sugar; ¼ cup whole milk; 2 large egg yolks; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon , divided; ⅛ teaspoon table salt; Pinch ground nutmeg; 2 tablespoons unsalted butter , cut into ¼-inch pieces; 1 tablespoon granulated sugar

Why This Recipe Works

We wanted to do justice to each element, while scaling the recipe for two individual servings. To avoid a soggy structure, we used a sturdy baguette, torn into 1-inch pieces, that would hold up to our eggy custard. Brown sugar gave the custard a rounded, caramelized flavor, while a couple tablespoons of bourbon was enough for punch without making the pudding too boozy. Swapping out whole eggs for yolks and covering the ramekins with foil kept the pudding from curdling. We removed the foil for the last 10 minutes of baking to form a crisp, golden crust.

Before You Begin

This recipe uses two 12-ounce ramekins; you can also assemble the bread pudding in a single 3-cup oven-safe casserole or soufflé dish and increase the covered baking time to 40 minutes.

Instructions

Adjust toaster oven rack to middle position and heat oven to 375 degrees. Spread bread in single layer on small rimmed baking sheet and bake until golden brown and crisp, 10 to 20 minutes, tossing halfway through baking. Let bread cool completely.

Meanwhile, microwave raisins and bourbon in covered bowl until bubbling, 30 to 60 seconds. Let sit until softened, about 15 minutes.

Whisk cream, brown sugar, milk, egg yolks, vanilla, ¼ teaspoon cinnamon, salt, and nutmeg together in large bowl. Add bread and raisin mixture and toss until evenly coated. Let mixture sit, tossing occasionally, until bread begins to absorb custard and is softened, about 20 minutes.

Grease two 12-ounce ramekins. Divide bread mixture evenly between prepared ramekins and sprinkle with butter, granulated sugar, and remaining ¼ teaspoon cinnamon. Cover each ramekin with aluminum foil, place on small rimmed baking sheet, and bake for 30 minutes.

Remove foil from bread puddings and continue to bake until tops are crisp and golden brown, 10 to 15 minutes. Let bread puddings cool for 15 minutes before serving.