Name: Classic Bread Pudding for Two
Total time: 2 h
Ingredients: 6 ounces baguette , torn into 1-inch pieces (4 cups); 1 cup half-and-half; ⅓ cup packed (2⅓ ounces; 66 grams) light brown sugar; 2 large egg yolks; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon , divided; ⅛ teaspoon table salt; Pinch ground nutmeg; ¼ cup raisins; 2 tablespoons unsalted butter , cut into ¼-inch pieces; 1 tablespoon granulated sugar

Why This Recipe Works

Bread pudding is often reserved for serving a large group at brunch. We scaled it down to bake in ramekins so that two people could enjoy this treat without waiting for a crowd. For a leaner, more everyday take, we started with a baguette instead of challah or brioche and toasted the pieces to dry them out so that they would soak up more custard. Since egg whites can contribute to an overly eggy taste, we used yolks instead of whole eggs. Covering the ramekins with foil tempered the heat and prevented the eggs from curdling. We removed the foil for the last 10 minutes of baking to form a crisp, golden crust.

Before You Begin

A single bread pudding can be made in a 2½- to 3½-cup casserole dish or 8½ by 4½-inch loaf pan; increase covered baking time to 40 minutes.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Spread 4 cups torn baguette (1-inch pieces) in single layer on rimmed baking sheet and bake until golden brown and crisp, 10 to 20 minutes, tossing halfway through baking. Let bread cool completely. Do not turn off oven.

Whisk 1 cup half-and-half, ⅓ cup packed (2⅓ ounces) light brown sugar, 2 large egg yolks, 1 teaspoon vanilla, ¼ teaspoon cinnamon, ⅛ teaspoon table salt, and pinch nutmeg together in large bowl. Add bread and ¼ cup raisins 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, dot with 2 tablespoons unsalted butter, cut into ¼-inch pieces, and sprinkle with 1 tablespoon granulated sugar and remaining ¼ teaspoon cinnamon. Cover each ramekin with aluminum foil, place on rimmed baking sheet, and bake for 30 minutes.

Remove foil and continue to bake until tops are crisp and golden brown, 10 to 15 minutes. Transfer to wire rack and let cool for 15 minutes before serving.