There’s something about ordering bread pudding at a restaurant that feels like a quiet luxury. It’s never just bread pudding. It arrives warm, rich, caramelized at the edges, soaked in custard, and finished with melting vanilla ice cream that turns into its own sauce. Every bite feels intentional. Every bite feels like you’re slowing down.
One of the desserts that stayed with me long after the plate was cleared was the bread pudding at Buddakan in New York City. It was decadent in a way that felt almost effortless. Sweet, warm, deeply spiced, and perfectly balanced. Not overly complicated. Just done right.
And that’s what inspired this small batch version.
Because the truth is, most of us don’t need a full tray of bread pudding sitting in the kitchen. Sometimes you just want enough for two. Enough for date night. Enough for a quiet weekend evening. Enough for when you want something warm and sweet without turning it into a full production.
This easy small batch bread pudding delivers that same restaurant-quality experience in a portion that makes sense for real life.
Brioche bread is my favorite base for this recipe because it already carries a natural sweetness and soft richness. It absorbs the custard beautifully while still holding its structure, giving you that perfect contrast between creamy centers and slightly crisp, caramelized edges. But what I love most about bread pudding is that it doesn’t demand perfection. You can use whatever bread you have. Day-old sandwich bread, challah, or even Hawaiian rolls, which would add an incredible buttery sweetness that works perfectly with the warm spices.
The custard is where the magic really happens. Cinnamon, nutmeg, and vanilla transform simple ingredients into something deeply comforting and familiar. These spices don’t overpower. They enhance. They create warmth. They make the entire kitchen smell like something special is happening.
A sprinkle of Turbinado sugar on top might seem small, but it makes all the difference. As it bakes, it creates a subtle crunch that contrasts beautifully with the soft interior. It’s that textural balance that elevates this from homemade dessert to something that feels restaurant-worthy.
And then comes the finish.
A warm caramel drizzle that melts into every crevice. A scoop of vanilla ice cream slowly softening into the bread pudding, creating its own silky sauce. It’s indulgent without being excessive. Rich without being heavy.
What I love most about this recipe is how approachable it is. Bread pudding has a way of feeling impressive while being incredibly forgiving. It’s one of those desserts that reminds you that you don’t need complicated techniques or hard-to-find ingredients to create something memorable.
It’s perfect for date night at home when you want to end dinner with intention. It’s perfect for weekends when you’re craving something sweet but comforting. It’s perfect for those moments when you want to recreate that restaurant feeling in your own kitchen.
This small batch bread pudding proves that sometimes the simplest desserts, made thoughtfully, are the ones that stay with you the longest.
Easy Small Batch Bread Pudding
Ingredients
For the bread pudding
- 6 slices brioche bread, cubed
- 5 eggs
- ½ cup heavy cream
- ½ cup whole milk
- 1 tablespoon vanilla extract
- ½ teaspoon rum extract
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- 1/2 cup brown sugar
- 1/2 cup white sugar
- ½ cup melted butter
- Butter or spray, for greasing skillet
- 1 tbsp Turbinado sugar
For the caramel sauce
- ⅓ cup butter
- ½ cup heavy cream
- ½ cup brown sugar
- 1 teaspoon vanilla extract
For serving
- Vanilla ice cream
Instructions
- Preheat your oven to 375°F. Grease a small cast iron skillet generously with butter or nonstick spray. Add the cubed brioche bread evenly into the skillet.
- In a medium bowl, whisk together the eggs, heavy cream, whole milk, vanilla extract, rum extract, cinnamon, nutmeg, brown sugar, and melted butter until smooth and fully combined.
- Pour the custard mixture evenly over the cubed brioche bread, pressing gently so every piece absorbs the liquid. Let it sit for 5 to 10 minutes to fully soak.
- Sprinkle with Turbinado sugar
- Bake at 375°F for 45 to 50 minutes, or until the center is set and a knife inserted comes out clean. The edges should be crispy, golden brown, and caramelized.
- While the bread pudding bakes, prepare the caramel sauce.
- In a small saucepan over medium heat, combine the butter, heavy cream, brown sugar, and vanilla extract. Stir continuously until the mixture becomes bubbly and thick, about 5 minutes.
- Remove from heat.
- Pour the warm caramel sauce generously over the bread pudding. Serve immediately with a scoop of vanilla ice cream on top.
- The contrast of warm bread pudding, rich caramel, and melting ice cream creates the perfect restaurant-quality dessert experience at home.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
