Mini Bread Pudding

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.

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.

7. 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.
8. 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.

9. 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.

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.

Frequently Asked Questions

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