Mini Bourbon Bread Puddings

Photo: Yossy Arefi

A simple bourbon glaze takes these individual bread puddings to new heights. Martha made this recipe on "Martha Bakes" episode 712.


For the Puddings

  • 6 tablespoons unsalted butter, plus more for ramekins

  • ¾ pound brioche, cut into 1-inch pieces (4 ½ cups)

  • 1 cup heavy cream

  • 1 cup milk

  • ½ cup packed light-brown sugar

  • ¼ cup granulated sugar

  • 1 ½ teaspoons pure vanilla extract

  • 3 large eggs, lightly beaten

  • ½ cup golden raisins

For the Bourbon Glaze

  • 2 tablespoons unsalted butter

  • 1 tablespoon bourbon

  • ½ cup confectioners' sugar

  • ¼ cup heavy cream


  1. Make the puddings: Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter six 8-ounce ramekins (3 1/2-inch-by-2-inch); set aside.

  2. Place bread in a large bowl. Add cream and milk and toss to soak. Set aside at room temperature.

  3. In a medium saucepan, melt butter over medium heat. Remove from heat and add both sugars and vanilla; stir until smooth and well combined.

  4. In a medium bowl, whisk eggs. Whisk in butter mixture until smooth and well combined. Add raisins and pour over bread, tossing until well combined.

  5. Evenly divide bread mixture between prepared ramekins, making sure liquid covers the bread. Place ramekins on a rimmed baking sheet and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 20 minutes. Remove foil and continue baking until bread puddings are golden brown, about 20 minutes.

  6. Make the glaze: Melt butter in a medium saucepan over medium heat. Remove from heat and add bourbon and confectioners' sugar, stirring until incorporated. Add cream and mix until smooth. Serve bread puddings with glaze. Bread pudding is best served warm but can be kept refrigerated, tightly covered, for up to 4 days.

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