Individual Cranberry-Ginger Bread Puddings

By Alyce Morgan
December 16, 2012
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Author Notes: Warm spices, jewel-like winter a sweet, buttery custard-bread. Comes together from things often leftover in the larder, but appears on the table like a gift.
Tie them up in ribbon! If you'd like a more gingery pudding, you could add a bit of minced candied ginger to each layer. Yummy for breakfast (no candied ginger?) with or without the addition of a little crumbled, cooked bulk breakfast sausage in each. Recipe multiplies easily.
Alyce Morgan

Serves: 2

  • 3 teaspoons Softened butter, divided (1 to grease cups and 2 to top pudding.)
  • 4 Slices baguette, cut/ torn into fourths
  • 4 tablespoons Fresh or frozen cranberries, chopped
  • 2 tablespoons Raisins
  • 8 Thin slices Granny Smith apple, cored, but not peeled
  • dashes Cinnamon
  • 2 Eggs
  • 1 cup Milk
  • 1/4 teaspoon Vanilla extract
  • 1/4 teaspoon Ground (dry) ginger
  • 1/8 cup White granulated sugar
  • 2 teaspoons Grated white chocolate, optional
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Using 1 teaspoon of the butter, grease two large oven safe cups or ramekins. (I use Apilco cappucino-sized cups that hold 11 ounces.) Place four pieces of bread, overlapping to fit, in the bottom of each cup. Add 1 tablespoon cranberries, 1 tablespoon raisins, and 2 slices apple. Sprinkle with cinnamon. Repeat, leaving out raisins in second layer.
  3. In a medium bowl or 4-cup glass measuring cup, beat together eggs, milk, vanilla, and ground ginger. Dividing equally, pour egg mixture over the bread and fruit in each cup/ramekin, not filling more than 3/4 full. Press bread down into egg mixture to moisten, but not to submerge necessarily. Dot the top of each bread pudding with one teaspoon of butter.
  4. Place cups on a rimmed baking sheet. Bake 30-40 minutes or until golden and custard is just set. Remove from oven and add one teaspoon grated white chocolate to the top of each, if desired. Let cool/rest 10-15 minutes before eating. Tie each cup with a ribbon and serve warm. (Great cold for breakfast, too.)

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