Bread Pudding for Two

Course Dessert

Cuisine American

Keyword bread pudding for two, small batch bread pudding, stale bread dessert, whiskey cream sauce

Prep Time 20

Cook Time 55

Total Time 1 15

Servings 4 servings

A soft baked bread pudding with a warm whiskey cream sauce. Makes four servings, so you can share or save some.

Ingredients

Pudding

1 Tbsp butter for pan
5 cups cubed French/Italian bread
2 eggs
2 cups milk
¼ cup brown sugar
½ tsp vanilla
¼ tsp cinnamon
⅛ tsp nutmeg
⅛ tsp salt

Whiskey sauce

1 cup heavy cream
¼ cup milk
¼ cup white sugar
⅓ cup whiskey
1 Tbsp cornstarch
1 Tbsp butter
⅛ tsp salt

Directions

Heat the oven to 350°F. Butter a 6×8-inch baking dish (a 1½ to 2-quart dish works too).
Whisk the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour the mixture over the bread cubes and let them soak for 15 minutes.
Spoon the bread mixture into the dish, set it on a rimmed tray and bake for 45 to 50 minutes, until the middle is set.
For the sauce, heat the cream, milk, and white sugar in a saucepan until the sugar dissolves.
In a separate cup, whisk the cornstarch into the whiskey. Stir it into the warm cream mixture, bring to a quick boil, then simmer gently for 5 minutes, until thick.
Take the pan off the heat and stir in the butter and salt. Spoon the warm sauce over the warm bread pudding.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; cubed French/Italian bread counted as French bread (a cup of cubes 45 g), milk counted as whole milk, ¼ cup milk counted as whole milk. Brands and portions vary, so use it only as an approximation.