Small Batch Bread Pudding

This small batch bread pudding is soft and custardy inside, golden on top, and finished with a warm brown sugar sauce. It’s baked in a loaf pan and makes just a few servings, so you can enjoy classic bread pudding without making a big casserole dish.

 

I love bread pudding like my pumpkin bread pudding, but most recipes start with nearly an entire loaf of bread and make way more than I need. I wanted a scaled-down version that still had everything I want in a good bread pudding: plenty of custard, warm cinnamon and vanilla, and those golden, slightly crisp pieces of bread on top. And I’ve been loving taking my favorite desserts and scaling them down lately like my small batch cherry cobbler, small batch peach cobbler, and apple crisp for two.

I tested this recipe with rich breads like challah and brioche because they soak up the custard beautifully without completely falling apart. Using day-old bread is even better because the slightly dry cubes are ready to absorb all that milk, cream, egg, and flavor.

And because a small bread pudding deserves a little something extra, I make a quick brown sugar sauce to drizzle over the top. It takes just a few minutes on the stove and turns this simple loaf pan dessert into something that feels extra cozy.

Ingredients Needed

For the Bread Pudding

• Challah or brioche bread: Day-old bread works best because the slightly dry bread can soak up more of the custard without becoming mushy. You can toast in the oven first if it’s fresh.
• Light brown sugar – If you run out, read How To Make Brown Sugar.
• Granulated sugar
• Unsalted butter: Melt the butter and let it cool slightly before mixing it into the custard.
• Vanilla extract
• Ground cinnamon
• Salt
• Egg: Use a large egg and make sure it’s completely whisked into the sugar mixture before adding the dairy.
• Whole milk: I recommend whole milk for a rich, creamy custard.
• Heavy cream: Don’t substitute all milk if you want the richest, creamiest texture.

For the Brown Sugar Sauce

• Unsalted butter
• Light brown sugar
• Heavy cream: This gives the sauce its rich, smooth consistency.
• Salt
• Vanilla extract

How to Make Small Batch Bread Pudding

1. Prepare the bread.

Preheat the oven to 375°F (190°C) and lightly grease an 8×4-inch loaf pan. You can also bake in a larger loaf pan or two large ramekins as well.

Cut the challah or brioche into roughly 1-inch cubes and place them in the prepared loaf pan. Try to keep the cubes fairly similar in size so they absorb the custard and bake evenly.

Day-old bread is ideal here. Fresh, very soft bread can become mushy once the custard is added, while slightly stale bread has enough structure to soak up the liquid without falling apart.

2. Make the custard.

In a medium mixing bowl, whisk together the brown sugar, granulated sugar, melted butter, vanilla, cinnamon, and salt.

Add the egg and whisk until it’s completely incorporated. Then whisk in the whole milk and heavy cream until the custard is smooth.

Whisking the egg in before the milk and cream makes it easier to break it up completely so you don’t end up with streaks of egg in your custard.

3. Soak the bread.

Pour the custard evenly over the bread cubes. Gently toss the bread so all the pieces get coated, then let everything sit for 10-15 minutes.

Don’t skip this resting time. It gives the bread a chance to absorb the custard before it goes into the oven. I like to gently press the bread down into the liquid once or twice as it rests, especially any dry pieces sticking up on top.

4. Bake.

Bake for 25–30 minutes, until the top is golden brown and the center is set but still has a slight jiggle.

Be careful not to wait until the center feels completely firm. Bread pudding continues to set as it cools, and overbaking can take it from soft and custardy to dry.

Let the bread pudding cool in the pan for about 10 minutes before serving.

5. Make the brown sugar sauce.

While the bread pudding cools, combine the butter, brown sugar, heavy cream, and a pinch of salt in a small saucepan.

Cook over medium-low heat, stirring frequently, until the butter and sugar have melted. Increase the heat to medium and bring the mixture to a full boil.

As soon as it boils, remove the saucepan from the heat and stir in the vanilla. Let the sauce cool for about 10 minutes. It will thicken slightly as it sits, so don’t worry if it initially looks thinner than you expect.

Drizzle the warm brown sugar sauce over the bread pudding just before serving.

Recipe Tips

• Use slightly stale bread. Day-old challah or brioche will absorb the custard better than very fresh bread while still holding its shape. If your bread is fresh, you can cube it and leave it uncovered for a few hours to dry out.
• Give the bread time to soak. Let the bread sit in the custard for at least 5–10 minutes before baking. Gently press down any dry pieces so the custard can soak all the way through.
• Don’t overbake the bread pudding. Take it out when the edges are set and the center still has a slight jiggle. The residual heat will continue to set the custard as it cools.
• Watch the sauce once it boils. You only need to bring the brown sugar sauce to a full boil before removing it from the heat. Cooking it too long can make the sauce overly thick as it cools.
• Let the sauce sit before serving. It will look fairly thin when it’s hot but thickens as it cools for about 10 minutes.

Storage and Freezing

Because this bread pudding contains an egg-and-dairy custard, I don’t recommend storing it at room temperature for more than about 2 hours. Once cooled, cover the loaf pan or transfer leftovers to an airtight container and refrigerate for up to 3–4 days.

To reheat an individual serving, microwave it briefly until warmed through. You can also cover the bread pudding with foil and reheat it in a 325°F oven until warm. Store the brown sugar sauce separately in the refrigerator and gently reheat it before serving.

To freeze the baked bread pudding, let it cool completely and freeze individual portions tightly wrapped and placed in a freezer-safe container or bag. Label the container with the recipe name and date and freeze for up to 2 months. I recommend freezing it without the sauce and making or reheating the sauce separately.

Thaw frozen bread pudding overnight in the refrigerator. Reheat covered in a 325°F oven until warmed through, about 10–20 minutes depending on the size of the portion. You can also reheat individual thawed portions in the microwave.

More Recipes To Try

If you’re looking for more cozy small batch desserts, try my Apple Crumble for Two, Small Batch Apple Cobbler, Brownies for Two, or Mini Cookie Skillet next.

They’re all easy desserts made in smaller portions, so you can bake something homemade without ending up with a full-size batch of leftovers.