Mini Brioche Bread Puddings with Bourbon Glaze

Served in individual ramekins, this decadent, rich pudding, using rich buttery brioche bread, kicked up a notch by smothered it in a whiskey caramel sauce is the perfect dessert to finish your menu and worthy of Michelin stars.

Mini Brioche Bread Puddings with Bourbon Glaze

These little individual servings of rich and buttery bread pudding with the sweetness of bourbon it's with notes of vanilla, oak and caramel, make a great presentation of a decadent dessert.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine American, French

Servings 6 servings

Equipment

• 6 ramekins
• parchment paper

Ingredients

  

Pudding

• 6 tablespoon unsalted butter - plus more for the ramekins
• 1 12 oz brioche loaf - cut into 1 inch pieces (about 4½ cups)
• 3 extra-large whole eggs - lightly beaten
• 8 extra large egg yolk
• 1 cup heavy cream
• 1 cup whole milk
• ½ cup packed light-brown sugar
• ¼ cup granulated sugar
• 1½ teaspoon pure vanilla extract
• ½ cup raisins (red or golden)

Bourbon Glaze

• 1 tablespoon unsalted butter
• 1 tablespoon bourbon
• ½ cup confectioners' sugar
• ¼ cup heavy cream

Instructions

 

Bread Pudding

• Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter six 8-ounce ramekins (3 ½-inch-by-2-inch); set aside.
• Place bread in a large bowl. Add cream and milk and toss to soak. Set aside at room temperature.
• In a medium saucepan, melt butter over medium heat. Remove from heat and add both sugars and vanilla; stir until smooth and well combined.
• In a medium bowl, whisk eggs. Whisk in butter mixture until smooth and well combined. Add raisins and pour over bread, tossing until well combined.
• Evenly divide bread mixture between prepared ramekins, making sure liquid covers the bread. Place ramekins on a rimmed baking sheet and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 20 minutes. Remove foil and continue baking until bread puddings are golden brown, about 20 minutes.

Bourbon Glaze

• Melt butter in a medium saucepan over medium heat. Remove from heat and add bourbon and confectioners' sugar, stirring until incorporated. Add cream and mix until smooth. Serve bread puddings with glaze. Bread pudding is best served warm but can be kept refrigerated, tightly covered, for up to 4 days.

Keyword bread pudding, brioche, brown sugar, caramel, creamy, whiskey