Banana Pineapple Bread Pudding

Butter the bottom and sides of two  12 ounce ramekin dishes and set aside. In a mixing bowl, whisk the egg until frothy.

Add the melted butter, milk, cinnamon, cloves, nutmeg, salt, vanilla extract, and brown sugar. Whisk until combined.

Then add the diced bananas, pineapple tidbits, and chopped nuts (if using) to the egg mixture. Stir until combined.

Slice the bread into bite sized pieces. Add the bread cubes to the egg mixture, tossing to coat evenly. Pour the pineapple banana bread mixture into the prepared baking dishes.

Bake until the center of the bread pudding is set. Serve slightly warm or at room temperature.

If desired, drizzle with caramel sauce and top with ice cream and more chopped nuts.

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