Place one egg in each of the heat-resistant dishes. Add 2 tablespoons of sugar to each dish.
Since milk that has just been taken out of the refrigerator is cold, microwave it until it's warm to the touch. Mix Step 1 and then add half the milk to each dish. Mix and combine well.
Cut the bread into bite-sized pieces and add to the dishes. Submerge them in the egg mixture. (I added in some cake that I messed up on)
Cover with plastic wrap and microwave for 6 minutes.
Let them cool as they are and then chill in the refrigerator. (They also taste delicious if eaten when piping hot.)
It's done! It tastes great as is but you can also enjoy it with maple syrup or caramel sauce.
You can also use bread crusts. Adding raisins or fruit would be delicious as well.
If you toast it in the toaster oven, it will brown and look just like a baked custard pudding. It looks like it'd be delicious! Try it out if you want.
Story Behind this Recipe
I made a cinnamon cake but it fell apart when I tried to remove it from the cake pan, so I added it to this bread pudding.
In order to avoid lots of dirty dishes, I make this directly in the heat-resistant dishes. If you don't add anything, you can make a normal custard pudding. In that case, strain the egg mixture before pouring it into the dishes. Adjust the baking time according to your oven and the size of the dishes.