Playing Sunny Anderson's NOLA Bread Pudding
  • 1 egg
  • 3/4 cup milk
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 8 ounces fruit cocktail in lightly sweetened juice
  • 6 ounces stale challah or brioche bread
  • Kosher salt
  • Cooking spray
  • Sugar, for dusting
  • 1 tablespoon salted butter, cut into cubes

Using a 12 ounce mug (1 1/2 cups capacity)

Build the custard: In a large bowl, add egg, milk, brown sugar and pumpkin pie spice. Whisk until as smooth as possible. Add fruit cocktail, a pinch of salt and stir.

Soak bread: Add bread to the custard and stir until combined. Allow to rest for 5 minutes.

Prepare the mugs: Spray the insides of two 12-ounce mugs (1 1/2 cups capacity) with cooking spray. Spoon sugar into both mugs; tilt and tap the sugar to coat the bottom and sides of the mug. Tap out excess sugar.

Fill the mugs: Divide soaked bread in half and gently press into both mugs. Top both with equal amounts of butter. Place mugs in the microwave for 33 1/2 minutes. Remove and allow mug to cool slightly, then eat.

Zapping time: 3 3 1/2 minutes