1. In a deep skillet or saucepan, melt butter over medium heat.
2. Add bread cubes and toast gently for 3–4 minutes, stirring occasionally, until lightly golden (this helps absorb the custard).
3. In a bowl, whisk together milk, egg, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Pour mixture over the toasted bread. Stir well to coat all pieces.
5. Cook uncovered over low to medium-low heat, stirring frequently, for 10–12 minutes until thickened and custardy.
6. The pudding should pull away slightly from the pan and hold its shape when scooped.
7. Fold in raisins, apples, or chocolate if using during the last 2 minutes of cooking.
8. Serve warm as-is or topped with extra maple syrup, whipped cream, or a sprinkle of cinnamon.

💡 No microwave? No problem! This method gives you rich, tender bread pudding anytime—perfect for dorm rooms, camping, or small kitchens!

✨ Think of it as creamy breakfast risotto… but dessert!

PREP TIME & NUTRITION :
Prep Time : 5 mins , Cook Time : 15 mins , Total Time : 20 mins , Servings : 2 , Calories : 320 , Net Carbs: 40g , Fats: 14g , Protein: 9g