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Easy Small Batch Bread Pudding

This small batch bread pudding is rich, custardy, and deeply spiced with cinnamon, nutmeg, and vanilla. Brioche bread creates the perfect soft interior while the edges crisp and caramelize beautifully in a cast iron skillet. Finished with a homemade caramel sauce and vanilla ice cream, this dessert feels like something you’d order at a restaurant, but it’s simple enough to make at home.
Prep Time10 minutes
Cook Time50 minutes
Servings: 4 servings
Author: natasha

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

Brioche creates the best texture because of its rich, buttery structure, but Hawaiian rolls, challah, or even leftover sandwich bread work beautifully.
Turbinado sugar can be sprinkled on top before baking for added crunch and caramelization.
This recipe is perfect for date night, weekends, or anytime you want an indulgent dessert without making a full tray.