Individual Bourbon Bacon Bread Pudding #brunchweek

These Individual Bourbon Bacon Bread Puddings topped with a bourbon caramel sauce are the perfect way to end a big brunch or skip the caramel sauce and serve the bread pudding up as part of the meal! 

Individual Bourbon Bacon Bread Pudding from The Girl In The Little Red Kitchen

We’ve reached the last day of brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen and I hope you enjoyed every moment and walked away with some great recipes!  Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  I hope you’ve had a chance to check out my Dutch Baby with Roasted StrawberriesPolenta Cake Eggs BenedictBlueberry Cornmeal Waffles ,Blueberry Bourbon Smash and, Duck Hash and don’t forget to read about our great sponsors and enter the giveaway it’s the last day to enter! 


Do you know what the next best thing about brunch is after the morning cocktail and that poached egg? The perfectly reasonable excuse to indulge in some decadent pastries and baked goods so early in the day.  Half those items that come in your brunch bread basket are sugar and calorie bombs but it doesn’t mean it’s going to stop me from chowing down on them.  

Oh a sugar glazed donut right after a giant plate of hash? Don’t mind if I do.  What do you say? That croissant is full of chocolate, pass me two.  Why yes these muffins could pass for cupcakes if topped with frosting, but they’re not so we can have them for breakfast. 

Individual Bourbon Bacon Bread Pudding from The Girl In The Little Red Kitchen

Then there’s bread pudding. It’s what essentially can pass for a baked french toast.  Stale bread is soaked up with a rich custard and baked off until the outside is crispy and the inside is soft and retains that custard goodness.  Where does it go from a fancified french toast to indulgent dessert? When you swap out that maple syrup for caramel sauce. 

That’s when. 

As I was planning out this bread pudding, I had two things in mind.  The first was to top it with bacon, bring a little savory into the sweet and make it more of a breakfast item.  The second was to make it into individual portions.  This way everyone gets the same amount, you know exactly how many people you can feed and the leftovers (if there are any) do become that awesome french toast the next morning.

I know, I took them to work with me for the week after making this.  For the record, these are awesome cold. 

Individual Bourbon Bacon Bread Pudding from The Girl In The Little Red Kitchen


Individual Bourbon Bacon Bread Pudding
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  • 1 loaf brioche, cut into 1 inch cubes
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 3 large eggs
  • 1 1/2 cups light brown sugar
  • 1 tablespoon bourbon
  • 1 tablespoon vanilla bean paste
  • 1 teaspoon kosher salt
  • 6 slices thick cut bacon, cooked and chopped
  • cinnamon sugar
  • For the caramel sauce:
  • 1/2 cup granulated white sugar
  • 1/4 cup heavy cream, room temperature
  • 2 tablespoons unsalted butter
  • 1 tablespoon bourbon
  • 1/2 teaspoon sea salt


  1. Heat your oven to 350 degrees.
  2. Place the cubed brioche on a large baking sheet in a even layer and sprinkle with some cinnamon sugar. Toast in the oven until dried out and lightly golden brown. About 10 minutes.
  3. In a large mixing bowl, whisk the whole milk, heavy cream, eggs, brown sugar, bourbon, vanilla bean and salt together.
  4. Add the bread to the custard, pressing down, so that it absorbs it and can fill the mixing bowl and be completely covered.
  5. Let sit for 20-30 minutes or until the bread has completely soaked up the custard.
  6. Grease a 12-cup muffin pan and spoon a heaping amount into each cavity.
  7. Top with the chopped bacon and sprinkle more cinnamon sugar on top.
  8. Bake for 30 minutes or until the bread pudding is brown and crisp on top.
  9. Let cool slightly before removing from the muffin pan.
  10. Make the caramel sauce while the bread pudding cools.
  11. In a heavy bottomed saucepan over medium heat, place the sugar and melt until caramelized and it turns an amber color. With a heatproof rubber spatula move the sugar around as necessary to keep from burning.
  12. Once completely caramelized, add the butter and swirl until completely melted.
  13. Stir in the heavy cream and if the sugar seizes, continue to cook until smooth. Mix in the sea salt and bourbon and remove from heat.
  14. Serve the bread pudding, hot at room temperature or cold with the caramel sauce on the side.
Recipe Type: Breakfast, Dessert

 Individual Bourbon Bacon Bread Pudding from The Girl In The Little Red Kitchen


Brunch Beverages:

Brunch Egg Dishes:

Brunch Breads, Grains and Pastry:

Brunch Fruits, Vegetable and Sides:

Brunch Desserts:

Little Red Kitchen Bake Shop

14 thoughts on “Individual Bourbon Bacon Bread Pudding #brunchweek

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  2. Liz

    Whoa,what a fabulous brunch dish!!! I adore bread pudding and your luscious caramel sauce looks exquisite!!! Thanks so much for all your hard work this week!!! xo

  3. Becca from ItsYummi!

    This looks downright SINFUL…and ohmigerd, so delicious!
    Thanks again for all of the hard work that you and Terri put into this event. I had SO much fun and hope you’ll ask me back next year!

  4. Shaina

    Calories don’t count when you’re eating brunch, right? That’s what I always thought…

    Oh well, I’d eat this anyway. Bread pudding is heavenly!

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  6. Carol at Wild Goose Tea

    I am a bread pudding fan. So here I am. I like the idea of individual portions. I’ll two please. I don’t think I have seen bacon with bread pudding. But we all know bacon and butter make everything better. So that was a great idea. And yep, it does make it more breakfast like. Of course the sauce is divine.


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