Mug Bread Pudding for One: Microwave Dessert
Single-serving bread pudding made entirely in a microwave mug in under five minutes. Combines egg whites, almond milk, and cubed bread with warm cinnamon spice, studded with raisins and finished with a light powdered sugar glaze. Perfect for satisfying dessert cravings without heating the oven or making a full batch. This version uses fat-free and light ingredients for a lighter take on the classic comfort dessert, ideal for weeknight dinners or portion-controlled indulgence.
Ingredients
- ¼ cup egg whites, or fat-free liquid egg substitute
- ¼ cup unsweetened vanilla almond milk
- 1 packet no-calorie sweetener, like Truvia
- ¾ tsp vanilla extract
- ½ tsp cinnamon
- 1 dash salt
- 2 slice light breadbrioche or challah1:1 rationone
richer, more custardy result
- 1 ½ tsp light butter, or light buttery spread
- 1 tbsp raisins, chopped
- 2 tsp powdered sugar
- ½ tsp water, for glaze
Instructions
- 1
Spray microwave-safe mug with nonstick spray.
- 2
Add egg whites, almond milk, sweetener, vanilla extract, cinnamon, and salt to mug. Mix thoroughly.
- 3
Spread bread with butter and cut into 1-inch pieces.
- 4
Add bread pieces to mug and gently stir to coat with custard mixture.
- 5
Fold in chopped raisins.
- 6
Microwave for 1 minute.
- 7
Stir gently.
- 8
Microwave for 1 minute or until set.
- 9
Combine powdered sugar with water in small bowl and mix well.
- 10
Drizzle glaze over warm bread pudding.
Tips
Cut bread into uniform 1-inch pieces so they cook evenly and absorb custard at same rate throughout cooking.
Stir gently between microwave intervals to prevent overcooked edges while center sets, ensuring tender texture.
Good to Know
Refrigerate in airtight container up to 2 days. Best eaten fresh while warm, though pudding can be gently reheated 20-30 seconds in microwave.
Prepare egg mixture and chop bread up to 8 hours ahead; store separately in airtight containers. Assemble and cook when ready to serve.
Serve warm immediately after cooking. Pairs well with hot coffee, tea, or a cold glass of milk.
Common Mistakes
Microwave longer than 2 minutes total to avoid overcooked, rubbery custard and hard bread edges.
Skip stirring between intervals to avoid uneven cooking with overcooked outer edges and raw center.
Use regular bread instead of light bread to prevent mushy, overly dense pudding.
Substitutions
dry topping, emphasizes spice
richer, more custardy result
FAQ
Can I make this with regular eggs instead of egg whites?
Yes, use 1 whole egg. This adds richness and creates a creamier custard, though it increases calories and fat content slightly. Whisk thoroughly to combine yolk and white before adding other ingredients.
What if my bread pudding isn't set after 2 minutes?
Microwave in 15-20 second intervals until the custard firms up around the edges and center jiggles slightly when shaken. Ovens vary, so timing adjusts based on mug size and microwave wattage.
How long can I keep leftover bread pudding?
Refrigerate in an airtight container up to 2 days. Reheat gently for 20-30 seconds in the microwave. Best enjoyed fresh and warm, as the custard can become firmer when chilled.