Mini Brioche Bread Pudding with Boozy Butter Sauce

Products Used
Mini Brioche Bread Pudding with Boozy Butter Sauce


Bread Pudding

  • 3 tablespoons unsalted butter, softened
  • 2 eggs, beaten
  • 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 1 1/2 cups whole milk
  • 3/4 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 25 ounces brioche bread, cubed

Boozy Butter Sauce


  1. Preheat oven to 350°F. Spray 6 (1 cup) ramekins with nonstick cooking spray and place on a rimmed baking sheet. Set aside. 
  2. In a large bowl combine butter, eggs, sugar, milk, cream, vanilla, nutmeg, and cinnamon. 
  3. Add brioche. Gently mix until coated. 
  4. Equally divide mixture between ramekins. 
  5. Bake for 35 minutes or until tops are golden and center is set. 
  6. For sauce, in a heavy bottom saucepan heat butter over medium heat. When melted add sugar and cream. Mix until combined. Remove from heat. Add bourbon. 
  7. Prior to serving drizzle sauce on top of mini bread puddings OR dust with powdered sugar. 
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Paula Jones @bellalimento.

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