Bread pudding is a special dish for my family. About 15 years ago, my grandma gave my parents a Hawaiian cook book featuring an amazing apple sweetbread pudding in it. Although it is killer, it requires tons of ingredients. This recipe however only requires 4 (5 if you include water).
Bread puddings tend to be filled with cream, sugar, and butter sautéed fruit. You could probably find a way to use all three of those in this recipe, but I kept it simple by using whole milk and agave syrup.
The 4 ingredients is just the bread pudding base. I suggest that you add tons of mix ins. My favorites are dark chocolate chips, walnuts, and cinnamon.
This bread pudding makes a great breakfast. I wouldn't mind waking up early every morning to make this. Experiment with your choice of mix ins. If you want you can stir different mix ins to each ramekin. If you want to make a quicker, portion sized version of my sautéed apple baked french toast (link), follow this recipe but add the topping from that recipe.
4 Ingredient Bread Pudding
Time: 45 -50 minutes
- 4 slices soft bread (such as whole wheat or white sandwich)
- 1 egg
- 1 cup milk
- 1 tbsp + 2 tsps agave syrup
- 1 tbsp water
- Mix in's of your choice (optional)
In an oven or toaster, lightly toast the bread until the outside is slightly dry but not brown. Set aside. In a medium bowl beat the egg with a whisk. Whisk in the milk, agave, and water. Stir until very smooth. Take the toasted bread and tear into 1/2 - 3/4 inch pieces. You don't need to be precise with this. Add the bread to the custard and submerge. Add your mix in's if using. Stir a little, then set aside for 15 minutes. Preheat your oven to 350 degrees. Grease three medium ramekins or oven safe bowls. Divide the mix between the ramekins, and bake at 350 degrees for 14-16 minutes or until the custard is not longer runny in the middle. Let cool for 10 minutes before serving.