We still have our share of restaurant size pans along with regular family-sized casserole dishes. However, these days we are most likely to use smaller sized bakeware as our everyday meals are for just two. So, here’s my version of a smaller batch of bread pudding that serves just six; in this case I used a 7 ½ x 5-inch baking pan but anything close to that should work. Of course you can double the ingredients and bake it in a 9x13-inch baking dish if preferred.
A hearty dessert for the cold days upon us, bread pudding is a tasty way to use leftover bread and rolls.
Smaller Batch Classic Bread Pudding w/ Buttery Vanlla Sauce 6 servings
Bread Pudding
4 cups bread cut into 1-inch cubes – pack bread into the 4-cup measure
1/4 cup raisins (or use craisins or other dried fruit)
1/4 cup chopped pecans (or use walnuts or even omit)
1 cups whole milk
1/2 cup heavy cream
1/4 cup + 2 tablespoons granulated sugar
1/4 cup packed brown sugar
3 regular eggs (of use 5 large if doubling the recipe)
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch salt
Sauce -- sauce ingredients may be doubled if you like extra sauce to pour over individual servings
2 tablespoons butter
1/4 cup packed brown sugar packed
2 tablespoon heavy cream
1/2 teaspoon vanilla
1 pinch salt if using unsalted butter
- Preheat oven to 350°F. Grease a 7 ½ x 5-inch -inch baking dish with butter or nonstick spray.
- Bread Pudding: Place bread cubes, raisins and pecans in the prepared baking dish, distributing them evenly.
- In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the milk mixture evenly over the bread cubes, making sure all the bread is soaked. Let the bread soak for about 15 minutes, occasionally pressing down the bread to ensure it absorbs the liquid.
- Bake the bread pudding for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the bread pudding to cool slightly while you prepare the sauce.
- Sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until dissolved. Slowly whisk in the heavy cream and cook for 2 to 3 minutes, until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and salt.
- To Serve: Cut the bread pudding into squares and drizzle with the warm sauce.
Bread Pudding
4 cups bread cut into 1-inch cubes – pack bread into the 4-cup measure
1/4 cup raisins (or use craisins or other dried fruit)
1/4 cup chopped pecans (or use walnuts or even omit)
1 cups whole milk
1/2 cup heavy cream
1/4 cup + 2 tablespoons granulated sugar
1/4 cup packed brown sugar
3 regular eggs (of use 5 large if doubling the recipe)
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch salt
Sauce -- sauce ingredients may be doubled if you like extra sauce to pour over individual servings
2 tablespoons butter
1/4 cup packed brown sugar packed
2 tablespoon heavy cream
1/2 teaspoon vanilla
1 pinch salt if using unsalted butter
- Preheat oven to 350°F. Grease a 7 ½ x 5-inch -inch baking dish with butter or nonstick spray.
- Bread Pudding: Place bread cubes, raisins and pecans in the prepared baking dish, distributing them evenly.
- In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the milk mixture evenly over the bread cubes, making sure all the bread is soaked. Let the bread soak for about 15 minutes, occasionally pressing down the bread to ensure it absorbs the liquid.
- Bake the bread pudding for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the bread pudding to cool slightly while you prepare the sauce.
- Sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until dissolved. Slowly whisk in the heavy cream and cook for 2 to 3 minutes, until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and salt.
- To Serve: Cut the bread pudding into squares and drizzle with the warm sauce.
