Ingredients:

  • 1 cup (60g) stale white bread, cubed into 1/2-inch pieces
  • 1 tsp (5g) unsalted butter, melted
  • 1 large (50g) egg
  • 1/4 cup (60ml) whole milk
  • 2 tbsp (25g) brown sugar, packed
  • 1/4 tsp (1.25ml) vanilla extract
  • 1/8 tsp (0.6g) ground cinnamon
  • 1 pinch (0.1g) salt

Instructions:

  1. Coat the inside of a 12 oz microwave-safe ceramic mug with 1 tsp melted butter, ensuring the sides and bottom are covered to create a non-stick barrier.
  2. In a small mixing bowl, whisk 1 large egg, 1/4 cup whole milk, 2 tbsp brown sugar, 1/4 tsp vanilla extract, 1/8 tsp ground cinnamon, and 1 pinch salt until the sugar has mostly dissolved.
  3. Stir 1 cup cubed white bread into the custard mixture, pressing the pieces down with a fork to ensure they are fully submerged; let sit for 3 minutes to saturate.
  4. Pour the soaked mixture into the greased mug, filling it no more than 3/4 of the way to allow room for the pudding to rise.
  5. Microwave on high for 90 seconds to 2 minutes. Stop when the center is just barely set and reads 160°F/71°C in the middle on an instant-read thermometer—the edges should be firm while the center has a slight, gelatinous wobble.
  6. Remove the mug carefully and let the pudding rest for 2 minutes before eating to allow the structure to set.