Raspberry Chocolate Bread Pudding for Two
This small batch recipe is a great way to use up half a loaf of stale bread.
Servings 2
Ingredients
- 2 ½ cups stale bread cut into cubes
- 1 large egg
- 1 cup milk I used almond milk
- ¼ cup white sugar
- 2 tablespoons cocoa powder I used dark chocolate cocoa powder
- ½ teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons chocolate chips
- ½ cup fresh raspberries
Instructions
- In a large bowl, add the egg and whisk until beaten. Add the milk, sugar, cocoa powder, vanilla extract, and salt, and whisk until combined.
- Add the bread to the mixture, and toss until well coated. Let soak for 30 minutes, tossing occasionally.
- Preheat oven to 350° F.
- Fold chocolate chips and raspberries in to the bread mixture.
- Spoon bread mixture into two small ramekins. Fill almost to the top, and spoon in the excess liquid until the ramekin is about 2/3 full of liquid, in addition to the bread mixture. There will be some leftover liquid that you won't use.
- Place ramekins on a baking sheet, and bake for 30 minutes, or until they're still moist but not too wobbly.
- Let cool slightly before serving.