Individual Bread Pudding With Butterscotch Sauce

Individual bread puddings
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Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
795 Calories
48g Fat
83g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 795
% Daily Value*
Total Fat 48g 62%
Saturated Fat 29g 146%
Cholesterol 281mg 94%
Sodium 167mg 7%
Total Carbohydrate 83g 30%
Dietary Fiber 0g 1%
Protein 9g
Calcium 162mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The great thing about making this bread pudding in individual cups is that you can customize them. Sprinkle bread pudding cups with cinnamon or nutmeg, or stir spices into the custard mixture.

For a change, spoon a teaspoon of jam into the bottom of the custard cup before adding the pudding mixture.

This is a tasty bread pudding, served with the included butterscotch sauce or your favorite dessert sauce.


  • 1 1/2 cups half-and-half (or light cream)
  • 1/2 cup brown sugar (light)
  • 2 tablespoons butter
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups French bread (torn fresh, white only, no crusts)
  • 1 dash cinnamon (or nutmeg, per custard)
  • Optional: raisins
  • For the Butterscotch Sauce:
  • 6 tablespoons butter (salted)
  • 1 1/2 cups brown sugar (packed, light or dark)
  • 1/3 cup plus 1/2 cup cream (heavy, divided use)
  • 1 teaspoon vanilla extract

Steps to Make It

  1. Position a rack in the center of the oven.

  2. Preheat the oven to 350 F.

  3. Butter four to six ramekins. Set the ramekins in a larger baking dish; set aside.

  4. In a medium saucepan, combine the half-and-half, 1/2 cup of brown sugar, and 2 tablespoons of butter; bring to a boil then reduce heat and simmer for a minute, until sugar is dissolved.

  5. Meanwhile, in a bowl, whisk the eggs and 1 tablespoon of vanilla extract until well blended. Whisk about 1/2 to 2/3 cup of the hot mixture into the eggs; add the egg mixture back into the saucepan and stir until well blended.

  6.  Add the bread pieces and let them soak for a few minutes. If desired stir some raisins into the mixture or add a few raisins to some of the individual cups.

  7. Pour the bread pudding mixture into the prepared ramekins.

  8. Sprinkle each custard with cinnamon or nutmeg and gently stir into the mixture.

  9. Place the baking dish with ramekins in the oven and add about 1/4 to 1/2-inch of very hot water to the baking pan.

  10. Bake for 35 minutes, or until a knife inserted in center comes out clean.

  11. Gently loosen edge with a knife then unmold warm bread pudding onto plates.

  12. Drizzle with butterscotch sauce (below), a vanilla sauce, or your own favorite, if desired.

Butterscotch Sauce

  1. In a heavy saucepan, combine the butter, 1 1/2 cups of brown sugar, and 1/3 cup of the heavy cream. Place the pan over low heat and cook, stirring, until the mixture is smooth. 

  2. Increase the heat to medium-low. Cook, stirring, until the mixture begins to simmer. Continue cooking without stirring for 3 minutes.

  3. Remove the saucepan from the heat. Stir the remaining 1/2 cup of cream into the sauce mixture. Pour the sauce into another bowl or cup and stir in the vanilla extract. 

  4. The sauce will thicken as it cools.