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)
582 Calories
30g Fat
73g Carbs
7g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 582
% Daily Value*
Total Fat 30g 39%
Saturated Fat 18g 91%
Cholesterol 171mg 57%
Sodium 311mg 14%
Total Carbohydrate 73g 26%
Dietary Fiber 1g 2%
Total Sugars 61g
Protein 7g
Vitamin C 0mg 1%
Calcium 106mg 8%
Iron 2mg 10%
Potassium 182mg 4%
*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

  • 1/2 cup light brown sugar, packed

  • 2 tablespoons butter

  • 3 large eggs

  • 1 tablespoon pure vanilla extract

  • 3 cups torn fresh French bread, no crust

  • 1 dash ground cinnamon, or nutmeg, per custard

  • Raisins, optional

For the Butterscotch Sauce:

  • 6 tablespoons (3 ouncessalted butter

  • 1 1/2 cups light or dark brown sugar, packed

  • 1/3 cup plus 1/2 cup heavy cream, divided

  • 1 teaspoon pure 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.

Recipe Variation

  • Use light cream instead of half-and-half.