Thursday, November 5, 2015

Individual Blueberry Bread Pudding

I had an idea to make individual bread puddings for our B&B guests.  I didn't want to make a whole pan of bread pudding, because then I would eat the leftovers and that is too rich to have on a regular basis.  I have some heart shaped ramekins that hold about 3/4 of a cup and decided they would be perfect.  I used mini croissants, but you could use the larger ones and cut them up in smaller pieces.  This recipe is for four servings, but it can be reduced or enlarged for any number of servings.


Individual Blueberry Bread Pudding

4 teaspoons melted butter
4 mini croissants
4 eggs
1/2 cup cream
3/4 cup half and half
or use one full cup of one or the other so you end up with 1/4 cup per ramekin
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/2 cup blueberries

Whisky sauce and sliced strawberries, optional.


Heat the oven to 350°. 


I put the butter in each ramekin and popped them in the microwave to melt, but you can melt the butter and then pour an equal amount in each ramekin.


Cut the croissants in half lengthwise and then into thirds.

Whisk the eggs, sugar and the cream together until the sugar dissolves.  Add the vanilla and nutmeg and whisk again.


Swirl the melted butter around the ramekin and place the bottoms of the croissants to cover the bottom of the dish. 


Sprinkle an equal number of blueberries on top of the croissant halves and then pour half of the egg mixture over the croissants, equally divided. 

Place the croissant tops on the blueberries and arrange them to cover the whole ramekin.  Carefully pour the rest of the egg mixture over the croissants. 


You may have to pour a bit and then press down on the croissants to absorb the mixture.  Then pour the rest of the mixture over the croissants.  Don't over fill.  These will puff up a bit and over flow if you don't leave some room.

Let the croissants sit for 10 or 15 minutes.  Press down one more time so they can absorb even more of the egg mixture.

Cover a baking sheet with foil to catch the spills and bake for 30 minutes or until a knife inserted in the middle comes out clean.


Let cool and serve in the ramekin.  If you really want to make it special, add some rum or whiskey sauce and sliced strawberries.  That is super simple.


Whiskey Sauce

2 Tablespoons butter
1 Tablespoon half and half
1 cup powdered sugar
2 Tablespoons booze of choice.  Rum, brandy and whiskey will all work.

Melt the butter in a sauce pan over medium low heat.  Stir in the cream and the powdered sugar. When everything is combined, remove from the heat and add the booze.  If you are not someone who likes the flavor of alcohol, I suppose you could add vanilla flavoring and stir have a wonderful, rich, buttery sauce.


Pour the whiskey sauce over the bread pudding and add some sliced strawberries, if you wish.  Serve warm.


  1. Oh wow,.... my mouth is watering over this recipe! Was it good?

  2. This comment has been removed by the author.

  3. Typos caused me to delete my earlier comments, which should have read...even the dishes used to serve this treat looked good!