Small Batch Bread Pudding

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This small batch bread pudding is baked in a loaf pan with a rich cinnamon custard and topped with an easy warm brown sugar sauce.

Prep Time15

Cook Time25

Resting Time10

Total Time50

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 476kcal

Preheat the oven to 375°F (190°C). Lightly grease a 8x4 loaf pan.
Cut the bread into 1-inch cubes and set aside. Add to the loaf pan. Sprinkle raisins on top if using. 6 ounces day-old challah or brioche bread ¼ cup raisins
In a medium bowl, whisk together the brown sugar, granulated sugar, melted butter, vanilla, cinnamon, and salt. 2 tablespoons (25 g) light brown sugar 1 tablespoon (12 g) granulated sugar 1 tablespoon (14 g) unsalted butter 1 teaspoon vanilla extract ½ teaspoon ground cinnamon ⅛ teaspoon salt
Add the egg and whisk until completely combined. Whisk in the milk and heavy cream. 1 large egg ¼ cup + 2 tablespoons (90 ml) whole milk ¼ cup (60 ml) heavy cream
Pour over the bread. Gently toss until all of the bread is soaked. Let it sit for 5–10 minutes, gently pressing the bread into the custard once or twice so it can soak up the liquid.
Bake for about 25–30 minutes, or until the top is golden brown and the center is set but still have a slight jiggle.
Let cool for about 10 minutes before serving.

Combine the butter, brown sugar, heavy cream, and salt in a small saucepan. 2 tablespoons (28 g) unsalted butter ¼ cup (53 g) packed light brown sugar 2 tablespoons (30 ml) heavy cream Pinch of salt
Cook over medium-low heat, stirring frequently, until the butter and sugars have melted.
lncrease the heat to medium and bring to a boil. Once it reaches a full boil, remove from the heat and stir in the vanilla. Let cool for about 10 minutes; it will thicken slightly as it sits. ¼ teaspoon vanilla extract
Drizzle the warm sauce over the bread puddings and serve.

Bread: Challah or brioche works best but any thick style bread can work. Slightly stale, day-old bread will soak up the custard without becoming too mushy.
Raisins: These are optional and can simply be omitted.
Milk: Whole milk is recommended for the creamiest texture. I don't recommend using skim milk.
Storage: Store leftover bread pudding covered in the refrigerator for up to 3–4 days. Store the brown sugar sauce separately and reheat before serving.
Freezing: Freeze the cooled bread pudding without the sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.