Bread pudding shooters are individual portions of classic baked bread pudding served in small glasses or dessert cups, often finished with a drizzle of sauce. They’re easy to portion for a party, and the crisp-topped, custardy pudding can be baked ahead and served warm or chilled.
Ingredients
- 8 ounces (about 5 packed cups) day-old brioche or challah, cut into ¾-inch cubes
- 2 tablespoons unsalted butter, softened, plus a little for greasing the dish
- 2 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine salt
- ¼ cup raisins, optional
- ¼ cup caramel sauce, for serving
- ½ cup lightly sweetened whipped cream, for serving
Instructions
- Dry the bread if needed. Day-old bread is ideal because it absorbs custard without falling apart. If your bread is fresh, spread the cubes on a baking sheet and bake at 300°F (150°C) for 10–15 minutes, until dry to the touch but not browned. Let cool.
- Prepare the oven and dish. Heat the oven to 350°F (175°C). Butter an 8-inch square baking dish or a similar 1½-quart oven-safe dish. Keep the mixture in a baking dish rather than baking it in small serving glasses, which may not be oven-safe.
- Make the custard. In a large bowl, whisk the eggs until blended. Whisk in the milk, cream, sugar, vanilla, cinnamon, and salt until the sugar begins to dissolve.
- Soak the bread. Add the bread cubes and raisins, if using. Fold gently so the cubes are coated, then leave the mixture to soak for 15 minutes, folding once or twice. The bread should absorb custard but still hold its shape.
- Bake. Scrape the mixture into the prepared dish and spread it evenly. Bake uncovered for 35–45 minutes, until the top is golden and the center is set. For a food-safety check, the center should reach 160°F (71°C) because the pudding contains eggs. If the top browns before the center is done, loosely cover it with foil for the remaining baking time.
- Cool and portion. Rest the pudding for 15–20 minutes so it firms up and is easier to spoon. For warm shooters, scoop small portions into heat-safe cups. For chilled shooters, cool the pudding promptly, cover, and refrigerate before portioning into clean serving cups.
- Finish and serve. Drizzle each portion with caramel sauce and add a small spoonful or piped swirl of whipped cream just before serving. The recipe makes about 10–12 small servings, depending on the size of your cups.
Tips
- Choose sturdy bread. Brioche and challah make a tender, rich pudding; French bread also works. Avoid very soft sandwich bread, which can turn mushy. If using a dense loaf, cut the cubes a little smaller and allow extra soaking time.
- Check the center, not just the top. A browned surface does not mean the custard has set. Use an instant-read thermometer in the middle, avoiding the dish, and bake until it reaches 160°F (71°C). The pudding will continue to firm slightly as it rests.
- Make the portions neat. Let the pudding rest before scooping. A small cookie scoop or dessert spoon gives consistent portions; wipe the spoon between scoops if you want tidy layers in clear cups.
- Keep toppings separate until serving. Whipped cream softens and sauces can soak into the pudding. Add both shortly before serving, especially if the shooters will sit out on a buffet.
Serving Suggestions
Serve the shooters warm for a cozy dessert or chilled for a make-ahead party treat. Set them on a tray with small spoons and offer caramel sauce on the side so guests can choose how much they want. A light dusting of cinnamon or a few toasted pecans adds texture, while fresh berries can balance the pudding’s richness. Use small cups—roughly 2–3 ounces—for tasting portions, or slightly larger dessert cups for a more substantial serving. If serving outdoors or at a long event, keep the cups refrigerated until shortly before dessert and replenish the tray in small batches.
Variations
For a chocolate version, fold ⅓ cup mini chocolate chips into the soaked bread and replace the caramel topping with chocolate sauce. For a raisin-and-spice variation, increase the cinnamon to ¾ teaspoon and add ¼ teaspoon nutmeg. Chopped toasted pecans or walnuts can replace the raisins; use ¼ cup and fold them in before baking. For a less rich pudding, replace the heavy cream with an equal amount of whole milk, though the result will be a little less creamy. You can also use a dairy-free milk and plant-based cream, but choose unsweetened products and expect a softer texture; check that the bread and toppings fit your dietary needs.
Storage and Reheating
Refrigerate baked pudding within 2 hours of baking (within 1 hour if the room is above 90°F/32°C). Cover the dish or portioned, untopped shooters and keep them at 40°F (4°C) or below for up to 3 days. For best texture, store sauce and whipped cream separately. Do not leave egg-based pudding at room temperature for more than 2 hours, or more than 1 hour in hot conditions.
Reheat only the portions you plan to serve. Warm a serving in a microwave-safe dish in short intervals, stirring or checking between intervals, until steaming hot; for a larger amount, cover the baking dish with foil and warm in a 325°F (165°C) oven. If checking with a thermometer, reheat leftovers to 165°F (74°C). Add whipped cream after reheating. You can freeze the baked pudding, tightly wrapped and without toppings, for up to 2 months, though thawed pudding may be softer; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Can I make bread pudding shooters ahead?
Yes. Bake the pudding up to 2 days ahead, cool it promptly, cover, and refrigerate. Portion it into cups and add the sauce and whipped cream close to serving time. You can also prepare the bread and custard, cover, and refrigerate the unbaked mixture overnight; bake it the next day, checking that the center reaches 160°F (71°C).
Can I bake the pudding directly in shot glasses?
Only if the cups are explicitly labeled oven-safe and suitable for the oven temperature. Many small glasses can crack from heat or sudden temperature changes. The dependable method is to bake the pudding in one baking dish, then spoon it into serving glasses after baking.
How do I know when the pudding is done?
The center should look set rather than liquid, and the top should be golden. For an accurate check, insert an instant-read thermometer into the center; it should register 160°F (71°C). Avoid relying on a clean knife alone, since melted butter or moist bread can make that test misleading.
Can I use fresh bread?
Yes, but dry it first so it can absorb the custard instead of becoming soggy. Cut it into cubes and bake at 300°F (150°C) for 10–15 minutes, then cool before soaking. The exact drying time depends on the bread’s moisture and cube size.
What can I use instead of caramel sauce?
Try chocolate sauce, warm berry compote, maple syrup, or a light dusting of powdered sugar. Add sauces in moderation so they complement the pudding without making small portions overly sweet or wet.
Can I serve these without whipped cream?
Absolutely. The shooters are flavorful with caramel alone, or you can use a small spoonful of plain or vanilla yogurt for a tangier finish. Keep any perishable topping chilled and add it just before serving.