A warm, custardy bread pudding built from cinnamon raisin english muffins transforms a shelf staple into a dinner that works as a light main course or dessert. The muffins soak up a simple egg custard and bake until set at the edges but still soft inside. Serve it warm with a cup of tea or coffee and call it done.

Serves 2. 35 minutes, 10 at the stove.

About 870 calories a serving, 17 g protein, 178 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 350°F (175°C). Lightly butter a small baking dish or two individual ramekins.
2. Split 4 cinnamon raisin english muffins in half and cut them into bite-size pieces; scatter them into the buttered dish.
3. Whisk together 3 eggs, 1 cup milk, 2 tablespoons sugar, and a pinch of salt until the sugar dissolves and the mixture is smooth. Pour this custard over the muffin pieces and let it sit for 5 minutes so the bread begins to soak, pressing gently on the top once or twice.5 min
4. Transfer the dish to the oven and bake until the custard is set but still has a slight wobble in the center, about 20 minutes. The top will be lightly golden and the edges firm while the middle stays tender.20 min

Note Swap the milk for half milk and half cream for richness, or use vanilla extract instead of plain milk if you have it. Leftovers keep covered in the fridge for two days and can be warmed gently or eaten cold. Serve warm with a spoon and a glass of milk, or with a side of plain yogurt for brightness.