Best Mini Bread Puddings Recipes

Mini Bourbon Bread Puddings image

Provided by Martha Stewart

Number Of Ingredients 13

6 tablespoons unsalted butter, plus more for ramekins
3/4 pound brioche, cut into 1-inch pieces (4 1/2 cups)
1 cup heavy cream
1 cup milk
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
3 large eggs, lightly beaten
1/2 cup golden raisins
2 tablespoons unsalted butter
1 tablespoon bourbon
1/2 cup confectioners' sugar
1/4 cup heavy cream

Steps:

Make the puddings: Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter six 8-ounce ramekins (3 1/2-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.
Make the 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.

Mini Banana Nut Muffin Bread Puddings image

Provided by Fake Bake

Categories dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

Nonstick baking spray with flour, for the skillets
5 cups cubed banana muffins (from about 5 muffins)
2 cups milk
1/3 cup sugar
2 large eggs, beaten
2 tablespoons unsalted butter, melted
2 to 3 tablespoons ready-made cream cheese frosting, melted
1 cup banana chips

Steps:

Preheat the oven to 350 degrees F. Spray four 10-ounce mini cast-iron skillets with baking spray.
Place the muffin cubes in a large bowl. Combine the milk, sugar and eggs in a separate large bowl. Stir until the sugar partially dissolves, about 3 minutes. Add the melted butter and stir to mix. Pour the mixture over the muffin cubes and toss. Divide among the prepared skillets. Bake until the custard is set but still a little wobbly and the edges of the muffin cubes have browned, 30 to 35 minutes. Pour the melted cream cheese frosting over the bread pudding and scatter with the banana chips.

Mini Bread Puddings image

Provided by Chef mariajane

Categories Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

4 eggs
1/2 cup 2% low-fat milk
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
2 1/2 cups cubed cinnamon raisin bread (about 1/2 - inch cubes)
2/3 cup dried apples (or a combination of both) or 2/3 cup dried cranberries, chopped (or a combination of both)

Steps:

Whisk together eggs, milk, and vanilla in large bowl. Stir in bread cubes and dried apple and/or dried cranberries.
Line a 6-muffin pan with paper baking cups or spray with cooking spray.
Spoon mixture into cups, filling to top.
Bake in preheated 350F oven until knife inserted in center comes out clean, about 20 minutes.

Nutrition Facts : Calories 149.9, Fat 3.8, SaturatedFat 1.3, Cholesterol 142.6, Sodium 63.4, Carbohydrate 24.3, Fiber 0.8, Sugar 23.5, Protein 5