Ingredients

• 2 tablespoons unsalted butter, melted, plus more butter for greasing the cups
• 2 croissants (about 2 ounces each), torn into 1-inch pieces
• 1 large egg
• 2 tablespoons plus 1/2 teaspoon sugar
• 3/4 cup half-and-half
• 1/2 teaspoon pure vanilla extract
• 4 soft caramel candies, chopped

Instructions

1. Special equipment: 2 ovenproof 6-ounce tea or coffee cups
2. Preheat the oven to 350 degrees F. Lightly butter 2 ovenproof 6-ounce tea or coffee cups. Tear a loosely packed 1/2 cup of the croissant pieces into slightly smaller pieces, and toss them with the melted butter in a small bowl; set aside.
3. Whisk the egg with 2 tablespoons of the sugar in a medium bowl until the sugar is dissolved. Whisk in the half-and-half and vanilla. Stir in the remaining 1-inch croissant pieces and the caramels, and let the mixture sit, folding occasionally, for about 15 minutes. Don't worry if the mixture seems too wet; the excess moisture will be absorbed as the pudding bakes.
4. Divide the soaked bread mixture between the prepared cups. Top each with half the buttered croissant pieces, and sprinkle with 1/4 teaspoon of the remaining sugar. Bake until the bread pudding puffs above the rim of the cups and is set, about 30 minutes. Let cool a few minutes (the pudding will sink), and serve warm.