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Savor the charm of New Orleans with this delightful Mini Bread Pudding with Whiskey Sauce recipe. Ideal for dessert lovers, it’s been thoughtfully resized to suit smaller gatherings or a pair of sweet tooths. This small batch bread pudding, complemented by a rich Whiskey Sauce, is both easy to prepare and a joy to eat. Whether you’re planning a special date night or just a relaxing evening at home, this charming dish is sure to be a hit.

If you’re looking for more single serving and small batch recipes with a New Orleans twist, you really should give these a go. Our Shrimp Creole is delightfully spicy, the Crawfish Étouffée is wonderfully rich, the Seafood Gumbo is bursting with flavors, and the Pecan Pralines are irresistibly sweet. Each one brings a unique taste of New Orleans right to your kitchen.

Why You’ll Love This Bread Pudding Recipe

  • Simplicity: Crafted with beginner cooks in mind, this recipe calls for standard kitchen tools and familiar ingredients.
  • Versatility: This recipe allows for various substitutions to suit different dietary needs and preferences.
  • Quick Preparation: Designed to serve two, the smaller scale of this dish ensures faster baking time.
  • Delightful Flavor: A timeless pairing of bread pudding with whiskey sauce guarantees an indulgent taste experience.
  • Perfect for Special Occasions: Whether it’s a date night or celebrating a milestone, this recipe adds a touch of elegance to any meal.

RELATED: Single Serving Comfort Food Recipes

A spoonful of bread pudding with whiskey sauce from baking dish.

Ingredients

If you have any ingredients leftover from this bread pudding recipe, check out our Leftover Ingredients Recipe Finder.

Bread Pudding:

  • Bread: My preference is for French or Italian bread, but feel free to use sourdough, croissants, or any bread of your choice. Making homemade French bread is also a great option.
  • Butter: Salted butter is best for greasing, ensuring your bread pudding doesn’t stick.
  • Eggs: You’ll need just two large eggs for this recipe.
  • Milk: Any type of cow’s milk will do – whether it’s whole, 2%, or skim.
  • Brown Sugar: This adds a delightful sweetness that complements the overall flavor. If you don’t have any, consider making a small batch of brown sugar to use in this recipe.
  • Spices and Flavoring: We’ll use vanilla extract, cinnamon, nutmeg, and salt to enhance the taste.

Whiskey Sauce:

  • Heavy Cream: This ingredient elevates the richness of the sauce. We use heavy cream in many of our dessert recipes, consider using any extra cream in a Mini German Chocolate Cake, a small Pavlova, or a Mini French Silk Pie.
  • Milk: You can use any type of cow’s milk, be it whole, 2%, or skim.
  • Sugar: Standard granulated sugar provides the right amount of sweetness.
  • Cornstarch: Ensures the sauce has a smooth, thick consistency.
  • Whiskey: Opt for your preferred whiskey or bourbon. You might like to consider using a little whiskey in some Egg Nog too!
  • Salt: Adjust according to your taste preference.
  • Butter: A final touch, this is stirred in to create a luxuriously rich whiskey sauce.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

Recipe Variations

Embrace creativity with these delightful twists:

  • Chocolate Chips: A delightful chocolatey addition.
  • Nut Lovers: Incorporate toasted almonds or pecans.
  • Tropical Twist: Try adding coconut flakes or milk for a tropical taste.
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How to Make Bread Pudding

These photos and instructions help you visualize how to make a small bread pudding with whiskey sauce. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Preheat the Oven: Set your oven to 350°F (177°C) to allow it time to reach the desired temperature.
  2. Prepare the Baking Dish: Use a tablespoon of butter to thoroughly grease either a 6×8 inch baking dish or a 6×6 inch baking dish ensuring that the entire surface is covered. Once greased, set the dish aside for later use.
  3. Prepare the Bread: Place the cubes of bread into a large bowl, keeping them ready for the wet mixture.
  4. Create the Egg Mixture: In a separate bowl, combine the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk these ingredients together until they are well-mixed.
  5. Combine with Bread: Pour the egg mixture over the bread cubes, gently stirring to make sure all the bread is coated with the mixture.
  6. Let It Soak: Allow the bread and egg mixture to sit at room temperature for 15 minutes. This resting time helps the bread to absorb the liquid, making for a richer pudding.
bread soaking in milk and sugar in a large silver bowl.
  1. Transfer and Bake the Bread Mixture: Carefully transfer the soaked bread mixture into the pre-greased baking dish, spreading it evenly. Place it in the oven and bake for 45 to 50 minutes or until the center of the bread pudding is firm and set.
  2. Prepare the Whiskey Sauce (While Baking):
  • Combine Cream Ingredients: In a medium saucepan over medium heat, combine the cream, milk, and sugar. Stir until well-mixed.
  • Blend Whiskey and Cornstarch: In a small mixing bowl, whisk together the cornstarch and whiskey until smooth. This blending helps avoid lumps in the sauce.
  • Merge and Boil the Mixtures: Pour the whiskey mixture into the saucepan with the cream mixture, stirring to combine. Bring this to a boil, ensuring everything is well-mixed.
  • Simmer the Sauce: Once boiling, reduce the heat to achieve a gentle simmer. Cook for 5 minutes, stirring occasionally to prevent sticking.
  • Finalize the Sauce: Remove the sauce from the heat, add salt, and stir in the butter. This creates a decadent, rich whiskey sauce.
  1. Pour Sauce Over Pudding and Serve: After removing the baked bread pudding from the oven, pour the freshly made whiskey sauce over the top, ensuring even coverage. Serve the dish warm to enjoy the luscious textures and flavors of this New Orleans-inspired delight.
an overhead view of a piece of bread pudding with a whiskey sauce drizzled over the top.

Expert Tips

  • Butter Your Pan: To ensure effortless removal.
  • Stale Bread: Using day-old bread enhances liquid absorption.
  • Whisk Thoroughly: Whisking well ensures a smooth texture.
  • Gentle Simmer for Sauce: Slow cooking the sauce helps avoid splitting.

Serving Suggestions

Enhance your New Orleans-style Mini Bread Pudding with:

  • Ice Cream: Vanilla ice cream makes a perfect match.
  • Fresh Berries: For a refreshing contrast.
  • Sprig of Mint: To add color and zest.

Frequently Asked Questions

What size baking dish is best to use?

For this bread pudding recipe, I use either a 6×8 inch baking dish or a 6×6 inch baking dish. A loaf pan will also work well. These dishes can be found on our Store page.

Is bread pudding served hot or cold?

The wonderful thing about bread pudding is that you can enjoy it the way you like best. Personally, I love to savor it warm, about 15-20 minutes after pulling it out of the oven. The gentle warmth enhances the flavors and creates a comforting experience. However, some people prefer their bread pudding chilled, and that’s perfectly fine too. The choice between serving it hot or cold is entirely up to you and your preference, allowing you to enjoy this delightful dish in the way that suits your taste best.

What type of whiskey is best to use in bread pudding?

A smooth, mild whiskey is typically preferred.

Can I make bread pudding without whiskey sauce?

Yes, you can make this recipe without the whiskey sauce. The bread pudding will still be delicious. Consider using brandy or for a non-alcoholic version, use apple, orange, or grape juice instead.

a jar of whiskey sauce with a slice of bread pudding in the background.

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 Louisiana bread pudding with whiskey sauce or any recipe on One Dish Kitchen 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!


Your Cooking For One Source
Because you’re worth it

Mini Bread Pudding

4.78 from 9 votes
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Servings: 4 servings
Traditional New Orleans Bread Pudding made with French bread, milk, eggs, sugar and spices served with a rich and creamy Whiskey Sauce to provide a little zing!

Equipment

  • 6×8 inch baking dish or use a 6×6 inch baking dish or a 3 qt. loaf pan

Ingredients 
 

  • 5 cups cubed French or Italian bread
  • 1 tablespoon salted butter
  • 2 large eggs
  • 2 cups milk
  • ¼ cup brown sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • teaspoon salt

WHISKEY SAUCE

  • 1 cup heavy cream
  • ¼ cup milk
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • cup whiskey
  • teaspoon salt
  • 1 tablespoon salted butter
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Instructions 

  • Set your oven to 350°F (177°C) to allow it time to reach the desired temperature.
  • Use a tablespoon of butter to thoroughly grease either a 6×8 inch baking dish or a 6×6 inch baking dish ensuring that the entire surface is covered. Once greased, set the dish aside for later use.
  • Place the cubes of bread into a large bowl, keeping them ready for the wet mixture.
  • In a separate bowl, combine the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk these ingredients together until they are well-mixed. Pour the egg mixture over the bread cubes, gently stirring to make sure all the bread is coated with the mixture.
  • Allow the bread and egg mixture to sit at room temperature for 15 minutes. This resting time helps the bread to absorb the liquid, making for a richer pudding.
  • Carefully transfer the soaked bread mixture into the pre-greased baking dish, spreading it evenly. Place the baking dish on a rimmed baking sheet to catch any possible spills and place it in the oven to bake for 45 to 50 minutes or until the center of the bread pudding is firm and set.
  • While the bread pudding is baking, make the whiskey sauce.
    In a medium saucepan over medium heat, combine the cream, milk, and sugar. Stir until well-mixed.
  • In a small mixing bowl, whisk together the cornstarch and whiskey until smooth. This blending helps avoid lumps in the sauce.
  • Pour the whiskey mixture into the saucepan with the cream mixture, stirring to combine. Bring this to a boil, ensuring everything is well-mixed.
  • Once boiling, reduce the heat to achieve a gentle simmer. Cook for 5 minutes, stirring occasionally to prevent sticking.
  • Remove the sauce from the heat, add salt, and stir in the butter. This creates a decadent, rich whiskey sauce.
  • After removing the baked bread pudding from the oven, pour the freshly made whiskey sauce over the top, ensuring even coverage. Serve the dish warm to enjoy the luscious textures and flavors of this New Orleans-inspired delight.

Notes

Expert Tips
  • Butter Your Pan: To ensure effortless removal.
  • Stale Bread: Using day-old bread enhances liquid absorption.
  • Whisk Thoroughly: Whisking well ensures a smooth texture.
  • Gentle Simmer for Sauce: Slow cooking the sauce helps avoid splitting.

Nutrition

Serving: 1serving, Calories: 587kcal, Carbohydrates: 59g, Protein: 16g, Fat: 32g, Saturated Fat: 19g, Cholesterol: 181mg, Sodium: 675mg, Potassium: 436mg, Fiber: 3g, Sugar: 37g, Vitamin A: 1450IU, Vitamin C: 1mg, Calcium: 327mg, Iron: 3mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

4.78 from 9 votes (4 ratings without comment)

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37 Comments

  1. Judy Prater says:

    What could I use instead of the whiskey? Love your recipes! 🦋🩵

    1. Joanie Zisk says:

      Thank you! I’d use brandy or rum. If you’re looking for a non-alcoholic substitution, try apple cider instead.

  2. Florence Jean Champagne says:

    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.

  3. Slb says:

    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.

    1. Joanie Zisk says:

      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!

  4. Jane says:

    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!

  5. Susan Jones says:

    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.

  6. Joanne says:

    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

    1. Joanie Zisk says:

      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/

  7. Michelle @ Blackberry Babe says:

    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!

    1. Joanie says:

      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 😉

  8. Cookin Canuck says:

    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!

    1. Joanie says:

      I think the whiskey sauce makes the dessert so special. Thanks, Dara.

      1. Ila Valentine says:

        What to use in place of whiskey

      2. Joanie Zisk says:

        You can leave the whiskey out or use a touch a maple syrup instead.

  9. Nancy | The Bitter Side of Sweet says:

    I have actually never made bread pudding before! I need to change that!

    1. Joanie says:

      It’s so easy to make, Nancy. I bet you’d love it!

  10. eat good 4 life says:

    I am very intrigued about the whiskey sauce. I bet it tastes fabulous. Great looking pudding!

    1. Joanie says:

      Thank you!