Name: Individual Bread Pudding
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: a
Ingredients: 2 large eggs, lightly beaten; 1/4 cup half and half; 1/4 cup sugar; 1/2 tablespoon vanilla; 1/2 teaspoon ground cinnamon; Pinch of salt; 4 pieces stale bread cubes, cut into cubes; 6 apple slices; Sauce:; 1 1/2 cup 100% orange juice; 2 tablespoons butter; 2 tablespoons bourbon; 1 cup powdered sugar

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The decadent taste of bread pudding in a quick and easy, individual serving — topped with a luscious orange juice bourbon sauce!

There’s something elegant and elevated about bread pudding, which is ironic given that it’s made from simple, basic ingredients like leftover bread, sugar, eggs, milk, and spices. This easy bread pudding recipe is one of my favorite desserts because it creates perfectly portioned mini bread puddings—ideal for a small batch treat that satisfies with less food waste. It’s a wonderful thing when simple ingredients come together in a comforting dessert. Save this recipe card for the next time you need a cozy dessert with just the right balance of flavor and nostalgia.

What Makes This Individual Bread Pudding Recipe Great

Perfectly individualized portions.

This recipe is perfect for muffin cups or ramekins, giving each person their own golden brown serving. No slicing, no mess, just warm, crisp-topped indulgence in a small container.

Balanced and rich custard.

With a mixture of half and half, eggs, and a pinch of salt, the custard soaks beautifully into 1-inch pieces of day-old bread. Letting the cubes of bread rest in the egg mixture at room temperature helps them soak up all the flavor.

Adaptable and approachable.

Whether you want to add dried fruit, chocolate chips, or a splash of maple syrup, this easy recipe is flexible. It’s a great way to use up fresh bread, stale brioche, sourdough, or even that loaf of gluten-free bread you tried for the first time.

Ingredients Needed For Individual Bread Pudding

Leftover bread: Stale or day-old bread is best. Cut into 1-inch cubes to ensure even soaking.
Eggs: Serve as the custard base. Make sure they’re at room temperature.
Half and half: Combines the richness of heavy cream and milk. You can substitute with plant-based milk to make it dairy-free.
Sugar: Use white or brown sugar to sweeten the custard. Stir until the sugar dissolves.
Vanilla extract and cinnamon: Provide warmth and depth. Try adding ground cloves for a twist.
Optional additions: Dried fruit, chocolate chips, or even a drizzle of caramel sauce or whiskey sauce.

Pro Chef Tips

#1 Use slightly stale bread
If your bread is too fresh, toast the cubes of bread on a baking sheet for a few minutes.

#2 Let the custard soak
Allow the bread to sit in the custard in a large bowl or separate bowl for 15-20 minutes.

#3 Use ramekins or a muffin pan
Ramekins or a muffin pan help create small batch bread pudding with crispy edges.

#4 Cool slightly before serving
Wait 5-10 minutes before serving. That first bite will be worth it.

What To Serve With Individual Bread Pudding

Whipped cream: Light and airy, a classic pairing.
Vanilla ice cream: Melts into the warm pudding for the best bread pudding experience.
Fresh berries: Brighten up the plate with raspberries, blueberries, or sliced strawberries.

Freezing & Storing Leftovers

Wrap mini bread puddings in plastic wrap and aluminum foil. Store in an airtight container and freeze for up to 2 months. To reheat: Thaw overnight in the fridge. Warm in the oven on low heat (about 325°F) on a baking sheet. To store in fridge: Keep covered for 3-4 days. Reheat gently.

Extra FAQs

Can I use gluten-free bread?

Yes, but adjust soaking time. It absorbs differently.

Can I prep it the night before?

Yes! Mix custard and bread in a separate bowl and refrigerate in a baking dish overnight.

What bread is best?

Brioche, challah, or French bread. Even sourdough. Just avoid super soft fresh bread.

Can I make it dairy-free?

Use coconut milk or almond milk and a vegan butter like Earth Balance. Unsalted butter can be swapped as needed.

Hi, I’m Regan — a registered dietitian, professional recipe developer, and the creator of This Baking Life.

I bake with less sugar and smarter carbs in mind (though you’ll find plenty of full-sugar favorites here too!), so you can enjoy a real dessert without overthinking every bite.

If you make this recipe, tag me @ReganJonesRDN so I can see what you’re baking!