After making heart-shaped french toast this morning, I had a pile of bread scraps. It would have been a waste to throw them away, so I decided to make individual bread puddings. I also added the extra bit of egg mixture from the french toast to the pudding custard.

Makes 2 servings

2 cups bread cubes
2 tbsp raisins
2 eggs
1 cup milk
1/4 cup sugar
1 1/2 tsp vanilla
1/4 tsp cinnamon

Preheat oven to 350°F.

Divide bread and raisins between two 2-cup ramekins. Whisk together eggs, milk, sugar, vanilla, and cinnamon. Pour mixture over the bread cubes, then press down on the bread slightly to evenly soak it.

Bake for about 40-45 minutes, until golden and  set, rotating halfway through.