small bread pudding recipe
The Best small bread pudding recipe
I’ve been making bread pudding for years, and it’s always a hit with my family. This small bread pudding recipe is a variation of the classic dessert that’s perfect for a crowd. I love how it’s easy to make and customize to your taste.
The best part is that it’s a great way to use up stale bread, reducing food waste and saving you money. My kids love helping me in the kitchen, and this recipe is no exception – they can easily help with measuring out ingredients and mixing the batter. We’ve made it for holidays, special occasions, and even just a quick weeknight dessert.
It’s always a winner! The combination of sweet and savory flavors is a perfect match for my family’s taste buds. I’ve experimented with different types of bread and flavor combinations over the years, but this small bread pudding recipe remains one of our favorites.
It’s moist, flavorful, and utterly delicious. I like to serve it warm, topped with a scoop of vanilla ice cream or whipped cream if we’re feeling fancy. But honestly, it’s just as good on its own – no extra toppings needed!
The aroma that fills the kitchen while it’s baking is amazing, too – it’s like a big hug in a pan. And let me tell you, leftovers are never a problem with this recipe… if you can even call them leftovers!
It’s just as tasty the next day as it is fresh from the oven.
Small Bread Pudding Recipe
A comforting and creamy small bread pudding recipe perfect for a cozy dessert or breakfast. This recipe uses simple ingredients and is easy to prepare.
🥘Ingredients
For the Bread Pudding
For the Caramel Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
This small bread pudding recipe is always a good idea for any occasion – whether it’s a holiday gathering or just a Tuesday night dessert. It’s easy to make in large quantities and reheats beautifully in the microwave or oven.
We love serving it warm with vanilla ice cream or whipped cream on top. If you have leftovers (which we rarely do!)
, they store well in an airtight container at room temperature for up to three days or in the fridge for longer storage.
❓ Frequently Asked Questions About Small Bread Pudding
Q: What type of bread should I use for this recipe?
I prefer using a day-old baguette or ciabatta for this small bread pudding recipe. You can also use other types of bread like challah or brioche for a richer flavor.
Q: Can I make this recipe ahead of time?
Yes, you can make the bread pudding mixture ahead of time and store it in the fridge overnight. Just bake it when you’re ready!
Q: How do I prevent the bread pudding from becoming too dry?
Avoid overmixing the batter when combining the wet and dry ingredients. Also, don’t overbake – keep an eye on it after 20 minutes to ensure it doesn’t get too crispy.
Q: Can I substitute different types of milk in this recipe?
You can use any type of milk you prefer – whole, skim, almond, soy… whatever works best for you!
Q: Why does this recipe include raisins?
Raisins add natural sweetness and chewiness to the bread pudding mixture. Feel free to omit them if you’re not a fan!
