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This small batch Bread Pudding is a classic New Orleans dessert made with soft, custard-soaked bread baked until golden and topped with a rich whiskey sauce. It’s simple to make and full of warm, spiced flavor.
If you’re looking for more single serving and small batch New Orleans recipes, try Shrimp Creole, Crawfish Étouffée, Seafood Gumbo, or Pecan Pralines for a true taste of Louisiana.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and no special equipment needed.
- Customizable: Use different breads or adjust flavors to suit your taste.
- Small Batch: Bakes quickly and is perfect for two.
- Rich and Flavorful: Warm, spiced bread pudding topped with a buttery whiskey sauce.
- Great for Any Occasion: Perfect for a date night or a special treat.
I grew up in New Orleans, where bread pudding is a staple at family gatherings and local restaurants. This small batch version brings those familiar flavors home—tender bread baked in a spiced custard until golden, then drizzled with a warm, buttery whiskey sauce. It’s a simple, satisfying dessert with a touch of Southern tradition.
RELATED: Single Serving Comfort Food Recipes
Ingredients
If you have any ingredients leftover from this small batch bread pudding recipe, check out our Leftover Ingredients Recipe Finder.
Bread Pudding:
- Bread: French or Italian bread works best, but you can also use sourdough, croissants, hamburger buns, or any bread you have on hand.
- Butter: Salted butter for greasing the dish to prevent sticking.
- Eggs: Two large eggs to bind the pudding together.
- Milk: Use whole, 2%, or skim milk—whichever you have.
- Brown Sugar: Adds sweetness and depth. If you’re out, you can make a small batch of brown sugar at home.
- Vanilla & Spices: Vanilla extract, cinnamon, nutmeg, and a pinch of salt enhance the flavor.
Whiskey Sauce:
- Heavy Cream: Creates a rich, creamy sauce. If you have extra, use it in Mini German Chocolate Cake, a Pavlova, or Mini French Silk Pie.
- Milk: Whole, 2%, or skim milk all work.
- Sugar: Granulated sugar for sweetness.
- Cornstarch: Thickens the sauce for a smooth consistency.
- Whiskey: Use your favorite whiskey or bourbon. A little whiskey is also great in Egg Nog.
- Salt: Adjust to taste.
- Butter: Stirred in at the end for a rich, velvety finish.
Recipe Variations
This mini bread pudding recipe is easy to customize. Here are a few ways to change it up:
- Add Raisins: Stir in 3 to 4 tablespoons of raisins for a classic touch. Soak them in whiskey or warm water first to make them plump.
- Add Pecans: Mix in chopped pecans for a bit of crunch and extra flavor.
- Chocolate Chips: For a sweeter twist, add a handful of chocolate chips before baking.
How to Make Bread Pudding
This guide will show you how to make a small New Orleans-style bread pudding with a rich whiskey sauce. For the exact ingredients and full instructions, check the recipe card below.
Start by preheating the oven to 350°F (177°C) and greasing a 6×8-inch, a 6×6-inch baking dish, or a baking dish that holds 1.5 quarts. with butter to prevent sticking. Next, place the bread cubes in a large bowl. In a separate bowl, whisk together eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Pour this mixture over the bread, gently stirring to coat.
Let it sit for about 15 minutes so the bread can absorb the liquid, then transfer it to the greased baking dish. Bake for 45-50 minutes, or until the center is set.
While the bread pudding bakes, make the whiskey sauce. In a saucepan over medium heat, stir together cream, milk, and sugar until the sugar dissolves. In a small bowl, whisk whiskey and cornstarch until smooth, then pour it into the saucepan. Bring the mixture to a boil, then reduce to a simmer, stirring occasionally, for about 5 minutes until thickened. Remove from heat, stir in butter and a pinch of salt, and the sauce is ready.
Once the bread pudding is done, pour the warm whiskey sauce over the top and serve immediately.
Expert Tips
- Consider Using Stale Bread: While not necessary, day-old bread absorbs the custard better for a richer texture. If your bread is fresh, cut it into cubes and let it sit out for a few hours.
- Whisk Well: Fully combine the eggs, milk, and sugar to create a smooth custard without streaks of egg.
- Simmer the Sauce Gently: Cook the whiskey sauce over low heat, stirring frequently to keep it smooth and prevent it from separating.
- Adjust the Whiskey Flavor: If you prefer a milder sauce, reduce the whiskey slightly or let the sauce cook a little longer to mellow the alcohol.
Frequently Asked Questions
Absolutely. You can leave out the whiskey for a non-alcoholic version of the sauce.
The center should be set and no longer jiggly. A knife inserted into the middle should come out clean.
Store bread pudding in an airtight container in the refrigerator for up to three days.
Warm individual portions in the microwave for about 30 seconds or reheat in a 300°F oven until heated through.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch bread pudding with whiskey sauce or any One Dish Kitchen recipe, please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Bread Pudding For Two
Equipment
- 6×8 inch baking dish , a 6×6 inch baking dish, a loaf pan, or a baking dish that holds 1.5 to 2 quarts
Ingredients
For the Bread Pudding
- 1 tablespoon butter for greasing the baking dish
- 5 cups cubed French or Italian bread
- 2 large eggs
- 2 cups milk
- ¼ cup brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
For the Whiskey Sauce
- 1 cup heavy cream
- ¼ cup milk
- ¼ cup granulated sugar
- ⅓ cup whiskey
- 1 tablespoon cornstarch
- 1 tablespoon butter
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C).
- Grease the baking dish with butter, making sure to coat the entire surface to prevent sticking. Set aside.
- Add the bread cubes to a large bowl.
- In a separate bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
- Pour the egg mixture over the bread cubes, gently stirring to coat all the bread. Let it sit for 15 minutes so the bread can absorb the liquid.
- Transfer the soaked bread mixture to the greased baking dish, spreading it evenly. Place the dish on a rimmed baking sheet to catch any spills. Bake for 45-50 minutes, or until the center is firm and set.
- While the bread pudding bakes, make the whiskey sauce. In a saucepan over medium heat, stir together the cream, milk, and sugar until the sugar dissolves.
- In a small bowl, whisk the whiskey and cornstarch until smooth, then pour it into the saucepan. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens.
- Remove from heat, stir in the butter and salt, and mix until smooth.
- Pour the warm whiskey sauce over the baked bread pudding. Serve warm.
Notes
- Consider Using Stale Bread: While not necessary, day-old bread absorbs the custard better for a richer texture. If your bread is fresh, cut it into cubes and let it sit out for a few hours.
- Whisk Well: Fully combine the eggs, milk, and sugar to create a smooth custard without streaks of egg.
- Simmer the Sauce Gently: Cook the whiskey sauce over low heat, stirring frequently to keep it smooth and prevent it from separating.
- Adjust the Whiskey Flavor: If you prefer a milder sauce, reduce the whiskey slightly or let the sauce cook a little longer to mellow the alcohol.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
What could I use instead of the whiskey? Love your recipes! 🦋🩵
Thank you! I’d use brandy or rum. If you’re looking for a non-alcoholic substitution, try apple cider instead.
I just made two batches of sauce. Bourbon sauce for pecan pie. Rum sauce for bread pudding. Both are delicious! A lot of sauce recipes online add eggs. You don;t need eggs. This sauce is rich and thick.
This came out spectacularly! Last weekend I made for my partner and I to eat, but before we had a chance to try it we were ambushed by our neighbors at the campground having a party. Twenty people had a small portion, some scrapping the pan for a 2nd bite. Everyone loved it and word the rest of the weekend was about the delicious bread pudding I made.
I made one slight modification. In place of standard whiskey, I substituted Bacon Maple Whiskey. OMG! I also poured the sauce on top and let it sit vs. using it as a self serve side.
That’s fantastic to hear! We’re thrilled our bread pudding was a hit at your campground party, enjoyed by so many. Your substitution of Bacon Maple Whiskey and pouring the sauce on top must have added a delightful twist. Thanks for sharing your wonderful experience with us!
I finally had some bread that needed to be used up so I decided on making this recipe for dessert today. We’re not whiskey drinkers so there isn’t any in the house – I subbed Bailey’s Irish Cream instead. Because of that switch I left out the cinnamon and nutmeg (the nutmeg would have been a huge NOPE even if we did have whiskey lol) I think my eyes crossed at the first bite – it turned out delicious!
I used cinnamon raisin bread, dried a bit in a 200 degree F oven. I also sprinkled a mix of cinnamon & gran. sugar on top before baking. It gives a little crunch. I also used powdered sugar instead for the sauce, no corn starch.
Hello, I am so happy to have found your site. I was looking for a turkey cutlet recipe and that is how I found you. Your recipe for cutlets was so good. I am dairy free as I am allergic to anything that comes from a cow, like beef, butter, cheese, etc. all the good things. I just found the praline recipe and love them but now wonder if I can substitute soy milk or dairy free butter when one of your recipes calls for regular milk or butter. Thanks
Hi Joanne, I haven’t tested the praline recipe with anything other than cow’s milk and the higher the fat content in the milk, the better. But, I wonder why soy milk wouldn’t work here. The pralines wouldn’t be as rich but I bet they’d still be delicious. Maybe full fat coconut milk might work better than soy? If you experiment with it, please let me know how they turn out.
I haven’t tested all of our other recipes using dairy free ingredients. We do list other substitutions if we find they work though. This article about adjusting baking recipes to be dairy free might be helpful – sorry I can’t be of more help. https://www.tasteofhome.com/article/how-to-adjust-a-baking-recipe-to-be-dairy-free/
Absolutely love this! My husband and I try to go to NOLA every few years, he goes for the oysters, I go for the bread pudding! Haha! It drives him nuts because he isn’t a dessert eater, and it always extends our dinners by 20-30 minutes, but SO WORTH IT!
New Orleans is one of the best cities in the world and so fun to visit. You’re right, Michelle – the bread pudding is so worth it 😉
The first time I ever tried bread pudding, it was topped with a whiskey sauce and I immediately fell in love. Now I’m craving this!
I think the whiskey sauce makes the dessert so special. Thanks, Dara.
What to use in place of whiskey
You can leave the whiskey out or use a touch a maple syrup instead.
I have actually never made bread pudding before! I need to change that!
It’s so easy to make, Nancy. I bet you’d love it!
I am very intrigued about the whiskey sauce. I bet it tastes fabulous. Great looking pudding!
Thank you!