Single Serving Bread Pudding
1 egg yolk
1-1/2 tablespoons sugar
1/3 cup cream, but whole milk worked just fine for me
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon, plus an extra dash on top
1 large dinner roll, cubed, preferably stale
1-1/2 tablespoons butter
3 tablespoons cream (whole milk worked ok here, but cream would be preferred)
1-1/2 tablespoon sugar
1 teaspoon bourbon, whiskey, or vanilla extract
Preheat your oven to 325F. Add the egg yolk and sugar to the ramekin you'll bake the bread pudding in, and whisk together with a fork. Add the cream or milk, and mix. Add the vanilla extract and cinnamon and mix. Play a little game of tetris with the bread- I placed half of the bread in the ramekin and let it soften up in the mixture before then squeezing in the other half. You can put the new pieces of bread on the bottom layer now, and rotate the ones that have been soaking to the top. Sprinkle a dash of cinnamon on top then bake for 18-22 minutes, or until the top is turning golden and the custard part isn't super liquidy anymore.
While the bread pudding is baking, make the sauce! In a tall microwave-safe bowl or mug (milk has a tendency to boil over), add all of the ingredients. Heat in 30 second increments until all of the butter is melted and the sauce has thickened up a bit, about 2 minutes.
Allow the bread pudding to cool for 5 minutes, then drizzle with the warm sauce and devour.