Five ingredients is all it takes to make Bread Pudding for Two in Mugs from scratch to satisfy that sweet tooth and avoid the temptation of overindulging.
Bread Pudding for Two in Mugs
Do you know why so many restaurants serve bread pudding? Same reason they serve potato skins, it’s a way to use leftover bread (and potatoes).
Most people associate bread pudding with New Orleans, but it didn’t originate in New Orleans. It actually originated in 11th century England as a humble food. Frugal cooks and lower classes used stale, leftover bread baked with a custard instead of letting it go to waste. It was known as “poor man’s pudding”.
Today, bread pudding is known as comfort food and is served in upscale and trendy restaurants (with a high price tag!).
You may like these bread puddings too or this Almond Flour Mug Cake.
Bread Pudding Tips
I was having a craving and didn’t want a lot of dessert sitting around tempting me after I had a serving. I also had donuts leftover from the weekend. Bread Pudding for Two in Mugs is what I made. It was perfect.
You can change bread pudding in so many different ways by using different bread and various add-ins. Instead of traditional French bread, I used day old doughnuts. I’m not a big fan of raisins and kept my Bread Pudding for Two in Mugs plain without any fruit or nuts. But, you can add raisins, chopped fruit, and nuts if you like.
HOWEVER, I did make a gloriously thick bourbon sauce and smothered my bread pudding with it. You could take a shortcut for the sauce and use caramel ice cream sauce and mix in a splash of bourbon.
I like these mugs for this recipe as well.
Small Batch Recipes
- Small Batch Chocolate Chip Muffin
- Small Batch Bacon Cheddar Buttermilk Biscuits
- 3 Ingredient Biscuits for Two
- Small Batch Peanut Butter Cookies
- Keto Creamed Spinach for Two
- Small Batch Blueberry Muffin Recipe
- Chicken n Dumpling Casserole for Two
- Small Batch Soft Toffee Cookie Recipe
- Small Batch White Chocolate Chip Cookies
- You can also find great recipes here
Bread Pudding for Two in Mugs
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- I used large mugs that held 1 and 1/2 cups of liquid.
For the Bread Pudding
- 4 one day old donuts torn into 1-inch pieces
- 1 cup plus 2 tablespoons milk heavy cream or half & half can be used
- 2 large egg
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- optional: 2 tablespoon blueberries chopped dates, raisins, or other fruit, nuts, or chocolate chips
- optional: serve with a drizzle of caramel or chocolate sauce and whipped cream or ice cream
For the Sauce
- ¼ cup light or dark brown sugar
- 1 tablespoon butter salted or unsalted (your preference)
- 1 tablespoon good quality bourbon
- 2 teaspoons heavy cream whole milk would also work but not be as rich
- 1 teaspoon vanilla
- pinch of salt
For the bread pudding
- Preheat the oven to 350.
- Spray two 8-ounce coffee mugs (or small ramekins) lightly with cooking spray.
- Tear donuts into 1-inch pieces.
- In a small bowl, whisk together the eggs, milk, sugar, and vanilla. (Add any other stir-ins you prefer.)
- Add the donuts to the bowl with the eggs and milk and stir well.
- Divide the mixture between two mugs.
- Place the mugs on a small baking sheet, and bake for 30-35 minutes. The mixture will puff up and rise slightly.
- Serve with a caramel or chocolate and whipped cream or ice cream.
- Be careful the mugs will be really hot.
For the sauce
- In a small saucepan over medium heat, stir together all the sauce ingredients.
- Bring to a simmer, stirring frequently. Remove from the heat. The sugar should be dissolved.
- After the bread pudding mugs are removed from the oven, the sauce will absorb better if you'll take a knife and run it around the edges then pour the hot sauce over the bread pudding.
- For any leftover sauce, store in an airtight container in the refrigerator for a few days.