Mini Brioche Bread Pudding With Boozy Butter Sauce
Prep Time
10m
Bake Time
35m
Yields
6 servingsAbout this Recipe
Brioche Bread Pudding with Boozy Butter Sauce is deceptively easy to make. The high egg and butter content in brioche bread gives it a rich and tender crumb — and makes it the best choice for a warm and custardy bread pudding base. Topped with a bourbon, butter, brown sugar and cream sauce, this is high-end comfort food. We’ve served this recipe in individual ramekins, meaning you won’t have to share if you don’t want to.
Mini Brioche Bread Pudding With Boozy Butter Sauce
Prep Time
10mBake Time
35mYields
6 servingsAbout this Recipe
Brioche Bread Pudding with Boozy Butter Sauce is deceptively easy to make. The high egg and butter content in brioche bread gives it a rich and tender crumb — and makes it the best choice for a warm and custardy bread pudding base. Topped with a bourbon, butter, brown sugar and cream sauce, this is high-end comfort food. We’ve served this recipe in individual ramekins, meaning you won’t have to share if you don’t want to.
This is a Heritage Recipe
Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.
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Ingredients
Bread Pudding
- 3 tablespoons unsalted butter, softened
- 2 eggs, beaten
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 1/2 cups whole milk
- 3/4 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 25 ounces brioche bread, cubed
Boozy Butter Sauce
- 4 tablespoons unsalted butter
- 1/4 cup Imperial Sugar Dark Brown Sugar, packed
- 1/4 cup heavy whipping cram
- 1 tablespoon bourbon
Instructions
- Preheat oven to 350°F. Spray 6 (1 cup) ramekins with nonstick cooking spray and place on a rimmed baking sheet. Set aside.
- In a large bowl combine butter, eggs, sugar, milk, cream, vanilla, nutmeg, and cinnamon.
- Add brioche. Gently mix until coated.
- Equally divide mixture between ramekins.
- Bake for 35 minutes or until tops are golden and center is set.
- For sauce, in a heavy bottom saucepan heat butter over medium heat. When melted add sugar and cream. Mix until combined. Remove from heat. Add bourbon.
- Prior to serving drizzle sauce on top of mini bread puddings OR dust with powdered sugar.
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Mini Brioche Bread Pudding With Boozy Butter Sauce
Prep Time
10mBake Time
35mYields
6 servingsAbout this Recipe
Brioche Bread Pudding with Boozy Butter Sauce is deceptively easy to make. The high egg and butter content in brioche bread gives it a rich and tender crumb — and makes it the best choice for a warm and custardy bread pudding base. Topped with a bourbon, butter, brown sugar and cream sauce, this is high-end comfort food. We’ve served this recipe in individual ramekins, meaning you won’t have to share if you don’t want to.
Ingredients
Bread Pudding
- 3 tablespoons unsalted butter, softened
- 2 eggs, beaten
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 1/2 cups whole milk
- 3/4 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 25 ounces brioche bread, cubed
Boozy Butter Sauce
- 4 tablespoons unsalted butter
- 1/4 cup Imperial Sugar Dark Brown Sugar, packed
- 1/4 cup heavy whipping cram
- 1 tablespoon bourbon
Instructions
- Preheat oven to 350°F. Spray 6 (1 cup) ramekins with nonstick cooking spray and place on a rimmed baking sheet. Set aside.
- In a large bowl combine butter, eggs, sugar, milk, cream, vanilla, nutmeg, and cinnamon.
- Add brioche. Gently mix until coated.
- Equally divide mixture between ramekins.
- Bake for 35 minutes or until tops are golden and center is set.
- For sauce, in a heavy bottom saucepan heat butter over medium heat. When melted add sugar and cream. Mix until combined. Remove from heat. Add bourbon.
- Prior to serving drizzle sauce on top of mini bread puddings OR dust with powdered sugar.
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