Mug bread pudding

Bread is the X - factor in bread pudding. Any bread will work, but the general rule is that the richer the bread, the richer the bread pudding. A slate French baguette works, as does your regular sandwich bread, stale croissants, yesterday's Danish, or that last donut everyone wanted but was afraid to take. Waste not, want not.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Egg : 1 large
milk : 1 cup
Granulated Sugar : 1/4 cup
Pure Vanilla extract : 1/2 tsp
Kosher salt : pinch
Ground cinnamon : pinch
Bread cubes : 1 1/2 cup ( i used 2 bread slices)

Method :

In a medium bowl, whisk together the egg and sugar with a fork.
Stir in the milk, vanilla, salt, and cinnamon.
Add the bread cubes and toss so they are coated evenly with the mixture.
If time allows, set aside the mixture to soak for 10 to 20 minutes.
Divide the mixture between two large mugs.( i used one mug and one bowl).
Pack the mixture in so that there is very little air between the bread cubes.
Microwave  separately for 11/2 to 2 1/2 minutes each until the custard is absorbed and the pudding is firm.

Yummy bread pudding is ready to serve.

Variations :
       Extra rich bread pudding : You can replace the milk with heavy cream.
       Caramelized apple bread pudding : You can add 1/2 cup sauteed apples to the mixture
       Rum and Raisin bread pudding : Combine 1/2 cup of raisins with 2 Tbsp of rum and 2 Tbsp of water. Microwave for 30 seconds to warm through. Set aside at room temperature for 10 to 20 minutes to allow the raisins to plump, then add them to the bread mixture.

Topping ideas : Whipped cream, cinnamon sugar, or fresh fruit.

Serve the pudding hot with your choice of topping or as it is.
Enjoy your dish :)
Thank you, do post your comments !!!