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Mini Bread Pudding Recipe


mini bread pudding

The mini bread puddings are just incredible. They taste crusty on the top, but are quite moist in the insides. Once done, these bread puddings are puffy and golden brown. This pudding should be eaten hot or else it can deflate within a few minutes.

This dessert is very rich, creamy, and easy to make. It can be made ahead of time and refrigerated until ready to serve. Serve with a dollop of whipped cream or a scoop of ice cream.

This Mini Bread Pudding recipe is the perfect size for six. It’s got all the flavors of a classic bread pudding – cinnamon and nutmeg– but it’s made in a muffin tin, so it’s individually portioned and super easy to make.

Plus, it’s baked in mini mason jars, so it’s totally Instagram-worthy. So if you’re looking for a cozy fall dessert that’s easy to make and totally delicious, look no further than this Mini Bread Pudding recipe.


Serves: 6
• 3 tablespoon unsalted butter
• ¼ cup pecan halves
• ½ cup 2% milk
• ½ cup heavy cream
• ¼ cup granulated sugar
• ½ teaspoon cinnamon
• A pinch of nutmeg
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 large egg + 1 large egg yolk
• 2 ½ cups white bread cubes

Brown Sugar Whiskey Caramel Sauce
• ¼ cup dark brown sugar
• 3 tablespoon heavy cream
• splash of whiskey


Prep time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes

1.Take a small skillet and add a tablespoon of butter and turn the heat to medium-low. When the butter starts melting add pecan and toast gently until fragrant and beginning to darken in several places. Remove from the heat and pour into a bowl as soon as possible
2.Preheat the oven to 325 degrees F and grease 6 muffin pans with cooking spray
3.Melt the remaining 2 tablespoon of butter in a medium sized bowl and whisk in cream, milk, sugar, cinnamon, vanilla, nutmeg and almond extract. Stir in egg and egg yolk
4.Add in the bread cubes, stir and allow it to sit for 5 minutes
5.Divide the bread cubes between 6 muffin cups. Evenly spread the liquid between the cups. It should fill only 3/4th of the cups
6.Bake the bread pudding for 20 minutes
7.After 20 minutes spread the pecans and the excess butter on top. Transfer the bread puddings to the oven for another 7-10 minutes
8.Allow the puddings to cool in the pan for 10 minutes
9.In a meanwhile, make the sauce; bring the brown sugar and cream in a saucepan and bring it to boil and cook for 2 minutes. Remove from the heat and add whiskey
10.Drizzle the sauce over the pudding and serve

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