Then and Now Recipes: Bread Pudding Tarts

Some classic recipes are taking on a modern look in our “Then and Now Recipes” series.

Becky Low shares how to make a tart version of delicious bread pudding.

Bread Pudding Tarts
1 package (17-oz) frozen puff pastry
4 slices bread
1 ½ cups whole milk
3 eggs
1 tablespoon vanilla
½ cup sugar
¼ teaspoon salt
1 cup raspberry or other jam

Thaw puff pastry according to package directions.

Preheat oven to 375 degrees. Butter sides and bottom of 12 cup muffin tin.

Roll each sheet of puff pastry into 9×12 inch rectangle. Cut each rectangle into 6 squares (12 total). Line each muffin cup with a square of puff pastry.

Place bread in food processor or blender and pulse to create crumbs. Divide crumbs among pastry lined muffin tins.

Beat together milk, eggs, vanilla, sugar and salt. Pour custard over bread crumbs

Bake 20 minutes or until golden brown and puffed.

Top each tart with a dollop of jam. Serve with a drizzle of Vanilla Sauce (recipe below).
Vanilla Sauce
4 egg yolks (or 2 eggs)
⅓ cup sugar
1 tablespoon cornstarch
2 cups whole milk
1 tablespoon vanilla

Beat eggs until lemon colored and slightly thick, set aside.

Stir together cornstarch and sugar; add milk, place in saucepan over over medium heat; stirring, heat milk until it comes to a boil and is slightly thick. Remove pan from heat. While stirring eggs, pour half the hot milk into the eggs in a thin stream. Return the pan to the heat and pour warm tempered eggs back into the milk. Continue to heat and stir until sauce is thick (do not boil or eggs will scramble) and the temperature reaches 170 degrees. Remove from heat and stir in vanilla. Serve warm or cold over bread pudding, pie, cake, fruit, etc.


Try making with one of the variations: almond extract, cherry flavoring, rum flavoring, chocolate.

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to or Facebook
For nutrition research go to

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