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.
- 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
- 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
- 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.)
- Butter the small baking dish generously. Place the cubed bread, spread out evenly, into the buttered dish. (You can use non-stick cooking spray.)
- 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.)
- 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.)
- Scatter the apples and the nuts over top of the bread cubes, poking them down into the custard a bit.
- Whisk together the sugar and the cinnamon and sprinkle over top evenly. Dot the butter over top to add richness.
- 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.)
- 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.)
- Carefully remove from the oven and from the larger baking dish. Cool slightly before serving.
- Divide between two serving dishes and serve warm with pouring cream, ice cream, etc.
- 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.
Apple & Pecan Bread Pudding for Two
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
- 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
- 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.
- Butter the small baking dish generously. Place the cubed bread, spread out evenly, into the buttered dish.
- 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.
- Pour this mixture evenly over top of the bread cubes, ensuring that all of the bread pieces are coated.
- Scatter the apples and the nuts over top of the bread cubes, poking them down into the custard a bit.
- Whisk together the sugar and the cinnamon and sprinkle over top evenly. Dot the butter over top to add richness.
- Place into the larger casserole dish and fill the dish with boiling water to come halfway up the sides of the smaller dish.
- 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.
- Carefully remove from the oven and from the larger baking dish. Cool slightly before serving.
- Divide between two serving dishes and serve warm with pouring cream, ice cream, etc.
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For the sauce:
55g of tomato ketchup (1/4 cup)
1 tsp soy sauce
60ml of white vinegar (1/4 cup)
50g soft light brown sugar (1/4 cup packed)
95g of white sugar (1/2 cup)
180ml of water or a mix of water and pineapple juice (3/4 cup) plus 2 1/2 TBS
nuggets are baking, make the sauce. (I like to grease the pan just to make sure that the nuggets don't stick.)
- Read through the recipe thoroughly several times before beginning to make this. That way you can be familiar with any ingredients or equipment needed.
- Assemble all of your ingredients before you begin. This helps to prevent you from leaving out something integral to the recipe.
- Use quality and fresh ingredients. Check the dates on things to make sure they have not expired.
- Follow the instructions in the given recipe as written.
- Store any leftovers promptly in a covered container in the refrigerator and use within 3 days, preferably sooner.
Sweet & Sour Chicken Nuggets
ingredients:
For the sauce:
55g of tomato ketchup (1/4 cup)
1 tsp soy sauce
60ml of white vinegar (1/4 cup)
50g soft light brown sugar (1/4 cup packed)
95g of white sugar (1/2 cup)
180ml of water or a mix of water and pineapple juice (3/4 cup) plus 2 1/2 TBS
instructions:
package of chicken nuggets. Spread the nuggets out on a tray in a
single layer and then bake according to package directions. While the
nuggets are baking, make the sauce.
pineapple juice/water mixture together. In a bowl mix together the 2
1/2 TBS of water and the cornflour. Set aside.
crispy tender. Add the pineapple chunks. Pour in the tomato ketchup
mixture. Bring to the boil, then whisk in the cornflour/water mixture
and cook stirring until the mixture thickens and becomes glossy.
dish. Top with half the nuggets. Pour another third of the sauce over
top of the nuggets. Top with the remaining nuggets, and then finally
the remaining sauce.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
.jpg "Chicken and Garlic Potatoes")
CHICKEN & GARLIC POTATOES CASSEROLE
If you love simple, comforting meals made with everyday ingredients, this Chicken and Garlic Potatoes Casserole is one you’ll want to make again and again. Tender shredded chicken, thinly sliced baking potatoes, sweet pops of peas, and crispy fried onions are layered together and baked beneath a rich homemade cream sauce that’s seasoned with sage, thyme, garlic, and plenty of black pepper.
As it bakes, the potatoes turn buttery and golden, the sauce thickens into something luxuriously creamy, and all those flavors mingle into a dish that feels like a cross between a cozy pot pie and a hearty gratin. It’s budget‑friendly, uses leftovers beautifully, and tastes like pure comfort in every bite.
Perfect for busy weeknights, Sunday suppers, or any time you want a meal that brings everyone back for seconds.
AMISH CHICKEN & STUFFING CASSEROLE
This Amish Chicken and Stuffing Casserole is the kind of old‑fashioned comfort food that never goes out of style. It’s a beautiful way to use up stale bread and leftover chicken, but it tastes so good you’ll happily cook chicken just to make it.
Tender shredded chicken is mixed with rustic torn bread, then tossed with butter‑softened onions and celery, plenty of herbs, celery seed, and just enough homemade chicken stock to keep everything moist without turning soggy. The mixture bakes into a golden, fragrant casserole that tastes like the very best parts of a Sunday roast — cozy, savoury, and deeply satisfying.
It’s simple, hearty, and made entirely from everyday ingredients, yet it delivers that “made with love” flavour that Amish cooking is known for. Serve it with gravy, vegetables, or tiny boiled potatoes for a meal that feels like home.
EASY SWISS CHICKEN WITH MUSHROOM SAUCE
This Easy Swiss Chicken with Mushroom Sauce is the kind of simple, elegant dish that proves chicken dinners never have to be boring. Tender chicken breasts are lightly seasoned, dusted with flour, and sautéed in butter and olive oil until beautifully golden. While they rest in the oven, you whisk together a quick homemade sauce of cremini mushrooms, garlic, fresh tarragon, cream, and a splash of brandy — rich, fragrant, and full of depth.
The hot sauce is spooned over the chicken, then each piece is topped with a slice of Gruyere or Swiss cheese and baked just long enough for the cheese to melt into a gorgeous, bubbly blanket. The result is tender, juicy chicken with a creamy, savory mushroom sauce and that irresistible nutty cheese finish.
It’s simple enough for a weeknight, yet special enough for guests — a true family‑favorite in the making.
his Grandpa’s Firehouse Chicken is the kind of simple, comforting recipe that surprises you with just how delicious it is. Boneless chicken breasts are coated in a creamy mixture of mayonnaise and prepared horseradish, then rolled in seasoned cracker or breadcrumb crumbs for a buttery, crisp coating that bakes up beautifully in the oven.
Despite the horseradish, the flavour is gentle — just a little snap — while the chicken stays incredibly tender and juicy. The crumb turns golden and crisp, adding a lovely texture and richness without any frying. Best of all, it uses everyday ingredients you likely already have on hand, making it perfect for busy weeknights or when you want something satisfying without fuss.
Quick, easy, and full of flavour — this is one of those “why didn’t I make this sooner?” recipes.
CHICKEN & LEEKS WITH BUTTERNUT SQUASH
This cozy Chicken and Leeks with Butternut Squash casserole is everything we love about autumn cooking — simple, hearty, and full of comforting flavour. Tender chunks of chicken thigh are browned and then oven‑braised with sweet butternut squash, plenty of sliced leeks, pearl barley, and a fragrant mix of bay, thyme, and savoury.
Everything simmers together in hot chicken stock until the chicken becomes fork‑tender, the vegetables soften, and the barley turns plump and satisfying. The result is a rustic, nourishing one‑pot meal that feels like pure warmth on a chilly day.
Serve it with buttery mashed potatoes and lightly herbed green beans for a plate that tastes like the very best of the season.
SKILLET CHICKEN & SPINACH BOW TIES
This Skillet Chicken and Spinach Bowties dish is everything you want in a quick weeknight meal — fresh, creamy, colourful, and incredibly satisfying. Tender slices of chicken breast are browned in butter, then tossed in a light, lemon‑kissed Alfredo‑style sauce made with garlic, cream, lemon zest, and lemon juice.
While the sauce simmers, farfalle pasta cooks until perfectly al dente. The hot pasta is then mixed with fresh baby spinach, which wilts beautifully from the heat, along with Parmesan cheese, the buttery chicken, and a handful of toasted pine nuts for crunch.
The result is a bright, flavour‑packed pasta dish with creamy garlic notes, fresh lemon, tender chicken, and pops of nutty texture — all ready in the time it takes to boil the pasta. It’s simple, delicious, and a guaranteed crowd‑pleaser.
This Chicken Noodle Casserole is classic comfort food made smarter — hearty, creamy, and incredibly satisfying, yet lighter and more nutritious than the traditional version. Instead of heavy noodles, you use whole‑wheat fusilli, cut the pasta amount in half, and double up on the vegetables, adding plenty of broccoli and cauliflower for color, texture, and goodness.
Tender cubes of leftover roast chicken are seasoned with a zesty Italian garlic blend, then folded into a creamy mixture of cream of chicken soup, sour cream, milk, and sharp cheddar. Everything gets tossed together with the pasta and veg, spread into a casserole dish, and topped with more cheese and a handful of crispy fried onions for that irresistible crunch.
It bakes up bubbly, golden, and deeply comforting — the kind of dish that fills the kitchen with warmth and makes everyone eager for dinner. It’s easy, economical, freezer‑friendly, and wonderfully family‑friendly. A true “make‑the-most-of-your-leftovers” winner.
PAN ROASTED CHICKEN BREASTS WITH THYME
This Pan Roasted Chicken Breasts with Thyme recipe is the perfect example of how simple ingredients can create something truly special. Boneless, skin‑on chicken breasts are seasoned well, seared until the skin turns beautifully golden and crisp, then basted with butter and fresh thyme before finishing in the oven. The result is chicken that’s incredibly juicy, tender, and infused with the warm, earthy aroma of thyme.
A quick rest allows all those lovely pan juices to settle back into the meat, making every bite succulent and full of flavour. A squeeze of fresh lemon over the top brightens everything beautifully. It’s an elegant, unfussy dish that works for weeknights or special meals alike — and it pairs effortlessly with potatoes, rice, or your favourite vegetables.
Simple, classic, and absolutely delicious.
GARLIC BUTTER PINEAPPLE CHICKEN
This Garlic Butter Pineapple Chicken is the perfect quick‑and‑easy stir‑fry for nights when you want something fast, colourful, and full of flavour. Tender strips of chicken breast are seared in a sizzling mix of butter and olive oil, keeping them juicy and golden. Sweet, tangy pineapple chunks join the pan, caramelizing around the edges for that irresistible sticky‑sweet finish.
The magic comes from the simple homemade sauce — a bright, savoury‑sweet blend of lemon juice, honey, garlic, parsley, seasoning, and a splash of sweet chili sauce. It coats the chicken and pineapple in a glossy glaze that’s packed with flavour without being heavy.
Served over steamed rice with a side of broccoli, it’s a vibrant, healthy, and incredibly satisfying dish that comes together in minutes. If you love tender chicken, bold flavours, and recipes that feel special without any fuss, this one is a keeper.
CRISPY SHEET PAN CHICKEN MILANESE
This Crispy Sheet Pan Chicken Milanese is everything we love in a weeknight dinner — simple, vibrant, and bursting with fresh Italian flavour. Tender chicken breasts are coated in a golden, garlicky Parmesan crumb, then baked (not fried!) until beautifully crisp and juicy.
Around the chicken, baby potatoes roast in butter and garlic until they turn irresistibly crisp and caramelized. A little later, green beans join the tray, soaking up all those gorgeous flavours as they become perfectly tender‑crisp. Finally, sweet baby plum tomatoes are added and drizzled with balsamic vinegar, roasting just long enough to wilt and caramelize into little bursts of sweetness.
A sprinkle of Parmesan, a shower of fresh parsley, and a squeeze of lemon bring everything together into a colourful, flavour‑packed meal — all made on one tray, with hardly any cleanup. It’s fresh, comforting, and beautifully balanced.
And there you have it. Ten quick, easy and delicious chicken dinners to make for your family that they are sure to love. I hope you will be tempted to try at least a few of them. If you do try a recipe, please leave a comment below and let the rest of us know what you thought of it! Thank you!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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