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French Vanilla Bread Pudding for 2

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“I swiped this recipe from my Cooking for 2 magazine. It's easy and quick and doesn't give you a ton of leftovers to put in the fridge and not eat again. Sometimes, when I have guests, I buy special bread for brekkie dishes and always have a few slices left. It's a great way to use up the leftover slices.”

Ingredients Nutrition

  • 2 slices cinnamon-raisin bread, cubed without the crusts
  • 1 egg
  • 12 cup refrigerated french vanilla non-dairy coffee creamer (or mix up some from a powdered mix)
  • 2 caramels, cubes cut into pieces (one for each custard cup)
  • 1 tablespoon chopped pecans
  • 14 teaspoon cinnamon
  • 1 tablespoon butter


  1. Preheat the oven to 350 degrees.
  2. Place the bread cubes in two greased 6-oz. custard cups. In a small bowl, whisk the egg and creamer; pour over the bread.
  3. Sprinkle with the caramel pieces, nuts, and cinnamon and dot with butter.
  4. Bake for 18-20 minutes or until bubbly and golden brown. Cool slightly before serving.

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