Small Batch Bread Pudding with Maple Butter



(this makes 2 individual bread puddings)

Level: Super Easy

  • 2 slices of brioche bread, or Japanese milk bread
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 egg
  • 1/4 cup heavy cream
  • 1/4 cup whole milk
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon


  • 1 tablespoon of softened butter
  • 1 tablespoon maple syrup
  • confectioners’ sugar


  1. Heat oven to 350 degrees
  2. Grease 2 ramekins with either butter or cooking spray
  3. Cut slices of bread into large cubes
  4. Melt 2 tablespoons of butter and add to a large bowl
  5. To the melted butter, add in the sugar and mix until combined
  6. Add in the heavy cream, milk, vanilla extract, and cinnamon and whisk to combine
  7. Add in the bread cubes and toss to combine. Let sit for 5 minutes
  8. Add soaked bread cubes to the greased ramekins and cover with tin foil
  9. Bake for 20 minutes covered and then remove and bake for an additional 20 minutes uncovered
  10. Combine softened butter with maple syrup
  11. When the bread puddings come out of the oven they will puff like a souffle, but it is normal for them to fall after a few minutes. (It’s not YOU! This happens!! DW)
  12. Serve the bread pudding while it’s still warm. Top with confectioners’ sugar and maple butter

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