Butterscotch Bread Pudding for Two

It's crazy how easy this old fashioned dessert (or breakfast) is to make. With golden butterscotch sauce and sweet raisins in every bite. And aren't raisins like coriander in a way? I mean, people either love or hate raisins. Same with coriander. No one is on the fence about them. I love raisins! Ok..enough rambling, on to the recipe!

Ingredients:
4 slices of stale bread, cubed
2 tbsps butter
2 eggs
1/2 cup milk
2 tbsps brown sugar
2 tsps vanilla
1/4 cup raisins or more
cinnamon and ginger

Butterscotch sauce:
1/4 cup butter
1/4 cup brown sugar
1/4 cup milk
1 tsp vanilla

If your bread is not stale, toast the cubes on a baking tray in the oven for a few minutes to dry them. I used bread heels that I keep in the freezer for bread puddings so the frozen cubes went into the oven for about 4-5 minutes. Set aside.

In a saucepan combine the milk, brown sugar and butter and bring to a boil. Then simmer to dissolve the sugar. Whisk eggs and vanilla together, then while continually whisking, slowly add some of the hot milk to the eggs. Finally whisk it all together in the saucepan and heat for 1 minute.

Place the bread cubes and raisins in a large bowl and pour the liquid in.

Make sure everything is covered in liquid and let soak for 30 minutes. Butter two ramekins and sit them in another baking dish.

Once the bread cubes and raisins have soaked spoon into prepared ramekins and sprinkle with cinnamon and ginger to taste. Pour boiling water into the baking dish to about halfway up the sides of the ramekins.

Bake in a 350°F oven for 30-35 minutes or until a knife in the center comes out clean.

While the bread puddings bake prepare the sauce.
Melt the butter in a saucepan until just golden then add the brown sugar and milk. Bring to a gentle boil then simmer 3-5 minutes. Remove from heat and add the vanilla.

Spoon half the butterscotch sauce over each pudding and serve warm. Maybe use less sauce if you are having these for breakfast. Nah! Go for it!