How to Make Apple & Pecan Bread Pudding for Two

 

 

If you are looking for a dessert that feels both rustic and indulgent, this Apple & Pecan Bread Pudding for Two captures that charm perfectly.  Warm cinnamon=kissed apples, rustic cubes of stale bread or croissants and crunchy toasted pecans marry together in a small batch treat that is just right for sharing!

Baked until golden and custardy, this is the kind of cozy comforting dessert that smells great when it is baking. When you are craving a beautiful comfort dessert without wanting to make a full pan, this simple bread pudding delivers big flavor in a perfectly sized portion for just two people.

 

I had bought two large loaves of bread to use up when my son and his family were here.  I was left with about a loaf and a half leftover when they left to go home. Bread pudding is an excellent way to use up leftover or stale bread.

This is the perfect sized dessert for just two people. It has a lovely rich custard and beautifully cinnamon sugar crust on top. Add to that sweet bits of apple and toasted nuts and you have a really delicious dessert! I enjoyed mine with heavy cream poured over top, but it would be just as delicious with ice cream or whipped cream.

 

INGREDIENTS NEEDED

TO MAKE

APPLE & PEAN BREAD PUDDING FOR TWO

There is nothing very complicated about this dessert.  Simple ingredients put together in a most delicious way.

• 2 cups of cubed bread (can use croissants, French bread, white bread, etc.)
• 6 TBS whole milk
• 1 large egg
• 2 TBS heavy cream
• 2 TBS soft light brown sugar
• 1/2 TBS maple syrup
• 1/2 tsp vanilla extract

You will also need:

• 1/2 tsp granulated sugar
• 1/4 tsp ground cinnamon
• 1/2 of a small apple, peeled and diced into 1/2 inch pieces
• 2 whole pecan nuts broken into bits
• 1 tsp of cold butter, cut into bits

 

I used regular thick sliced white bread.  You can use any type of white bread that you wish to use.  It should be on the stale side. I used two thick slices of bread to make up the 2 cups. Two croissants would be the same, etc.

Whole milk lends a special richness to the custard, along with the cream and the egg.

Use pure maple syrup and vanilla extract or the best flavor.

I used a sweet eating apple. You can use any apple you have that you also enjoy eating. If you don't have pecans, you can substitute walnuts in their place.

 

HOW TO MAKE

APPLE & PECAN BREAD PUDDING FOR TWO

This is really quite easy to make.  

1. Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a 5 X 5 inch baking dish or the equivalent along with a larger baking dish that will hold the smaller baking dish comfortably. (My smaller dish was about 4 inches by six inches.)
2. Butter the small baking dish generously. Place the cubed bread, spread out evenly, into the buttered dish. (You can use non-stick cooking spray.)
3. Whisk the milk, cream, beaten egg, brown sugar, maple syrup and vanilla together in a measuring cup until fully combined. You want the sugar to be melted into the liquid. (The sugar has a tendency to sit at the bottom of the dish. You really want to mix everything well together to make sure it is amalgamated.)
4. Pour this mixture evenly over top of the bread cubes, ensuring that all of the bread pieces are coated. (You just want to make sure they are well coated. You want some bread pieces to be sticking outside of the custard.)
5. Scatter the apples and the nuts over top of the bread cubes, poking them down into the custard a bit.
6. Whisk together the sugar and the cinnamon and sprinkle over top evenly. Dot the butter over top to add richness.
7. Place into the larger casserole dish and fill the dish with boiling water to come halfway up the sides of the smaller dish. (Be very careful when transferring the dishes in and out of the oven.)
8. Bake in the preheated oven until the top is golden brown and the custard has set. A metal knife inserted near the center should come out clean. (It should still have a slight wobble.)
9. Carefully remove from the oven and from the larger baking dish. Cool slightly before serving.
10. Divide between two serving dishes and serve warm with pouring cream, ice cream, etc.

  

WHAT TO SERVE 

WITH THIS SIMPLE DESSERT 

This dessert is lovely with double or single cream for pouring, vanilla ice cream, caramel sauce, golden syrup, or maple syrup drizzled over top. 

DELICIOUS VARIATIONS

• For a spicier version add a pinch of nutmeg, cloves or cardamom.
• For banana and walnut, fold in sliced bananas and toasted walnut pieces.
• For a pineapple and coconut version, fold in chunks of pineapple and some shredded coconut.
• Add chocolate chips, white or milk chocolate for another delicious version.

 

FREQUENTLY ASKED QUESTIONS

DO I NEED TO USE A WATERBATH TO MAKE THIS PUDDING?

Yes, the water bath helps to ensure that this dessert baked evenly, with a creamy custard like center and perfectly baked edges.

CAN I DOUBLE THIS RECIPE?

You can absolutely double this recipe. Simply double the size of the baking dish. It may require longer to bake. 

CAN THIS DESSERT BE MADE IN ADVANCE?

Yes, you can put everything together earlier in the day, ready to pop into the oven when you are ready for dessert. Cover and place into the refrigerator prior to baking. Leave at room temperature for at least 10 minutes before you start baking it. 

HOW CAN I STORE THE LEFTOVERS?

Cover and chill in the refrigerator.  Reheat gently in the microwave when you want to eat it. It will keep well for up to two days.

CAN THIS BE FROZEN?

I do not recommend freezing this dessert.

 

A FEW MORE

SMALL BATCH DESSERTS

FOR YOU TO ENJOY

Here are a few other really delicious desserts that are the perfect size for the smaller family!

SMALL BATCH CHERRY CHEESECAKE - This delicious cheesecake bakes in a 9 by 5-inch loaf tin and cuts into four to six slices, depending on appetites. Rich and delicious it is swirled through with a good quality cherry jam.  All of the lush deliciousness of a full-sized cheesecake, but with less temptation to resist.  

ANGEL FOOD CAKE FOR TWO - I love angel food cake, but baking a full-sized cake is just not practical for me. in a single person household. This smaller size bakes in a loaf tin and is the perfect size for the smaller family. Ready to serve with some fresh fruit and whipped cream, etc. It has all of the properties of the full-sized cake in a much more manageable size.

 

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Yield: Two Servings

Author: Marie Rayner

Apple & Pecan Bread Pudding for Two

Prep time: 15 MinCook time: 30 MinInactive time: 5 MinTotal time: 50 Min

Rich, delicious not too sweet and studded generously with bits of crisp apple and toasted pecans.

Ingredients

• 2 cups of cubed bread (can use croissants, French bread, white bread, etc.)
• 6 TBS whole milk
• 1 large egg
• 2 TBS heavy cream
• 2 TBS soft light brown sugar
• 1/2 TBS maple syrup
• 1/2 tsp vanilla extract

You will also need:

• 1/2 tsp granulated sugar
• 1/4 tsp ground cinnamon
• 1/2 of a small apple, peeled and diced into 1/2 inch pieces
• 2 whole pecan nuts broken into bits
• 1 tsp of cold butter, cut into bits

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a 5 X 5 inch baking dish or the equivalent along with a larger baking dish that will hold the smaller baking dish comfortably.
2. Butter the small baking dish generously. Place the cubed bread, spread out evenly, into the buttered dish.
3. Whisk the milk, cream, beaten egg, brown sugar, maple syrup and vanilla together in a measuring cup until fully combined. You want the sugar to be melted into the liquid.
4. Pour this mixture evenly over top of the bread cubes, ensuring that all of the bread pieces are coated.
5. Scatter the apples and the nuts over top of the bread cubes, poking them down into the custard a bit.
6. Whisk together the sugar and the cinnamon and sprinkle over top evenly. Dot the butter over top to add richness.
7. Place into the larger casserole dish and fill the dish with boiling water to come halfway up the sides of the smaller dish.
8. Bake in the preheated oven until the top is golden brown and the custard has set. A metal knife inserted near the center should come out clean.
9. Carefully remove from the oven and from the larger baking dish. Cool slightly before serving.
10. Divide between two serving dishes and serve warm with pouring cream, ice cream, etc.

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