SMALL BATCH CLASSIC BREAD PUDDING W/ HOMEMADE BUTTERMILK SYRUP
Serves 8
Directions
- 1Slice brioche bread into 1-inch cubes.
- 2In a large bowl, combine buttermilk, heavy cream, 3 tablespoons of brown sugar, 3 tablespoons of granulated sugar, vanilla bean paste, and a pinch of salt.
- 3Whisk the mixture until well combined.
- 4Add 3 eggs and whisk until fully combined.
- 5Stream in the melted salted butter while continuously whisking until fully combined.
- 6Place the bread cubes into a loaf pan lined with parchment paper.
- 7Pour the buttermilk custard over the bread, ensuring all pieces are soaked.
- 8Gently press down on the bread with the back of a wooden spoon to ensure no dry parts.
- 9Sprinkle the top with turbinado sugar if desired.
- 10Let the bread pudding rest for at least 30 minutes, then bake at 350°F (175°C) for 45-55 minutes.
- 11While the bread pudding bakes, prepare the buttermilk syrup. In a medium saucepan, combine salted butter, 0.5 cup of brown sugar, 0.5 cup of granulated sugar, and 0.5 cup of buttermilk.
- 12Stir and heat the mixture over medium heat until it comes to a boil.
- 13Once boiling, reduce the heat to low and simmer for 2-3 minutes.
- 14Remove from heat and whisk in vanilla bean paste and baking soda.
- 15Whisk for another 30 seconds until foamy.
- 16Pour the homemade buttermilk syrup into a jar for serving.
- 17Remove the bread pudding from the oven and let rest for at least 10-15 minutes.
- 18Slice and serve warm with a scoop of vanilla ice cream and a drizzle of the buttermilk syrup.
Ingredients
- 6 slices brioche bread
- turbinado sugar
- vanilla ice cream
- flaky sea salt
- 0.75 cup buttermilk
- 0.75 cup heavy cream
- 3 tbsp brown sugar
- 3 tbsp granulated sugar
- 1 tsp vanilla bean paste
- 1 tsp cinnamon
- 1 pinch salt
- 3 eggs
- 1.5 tbsp salted butter
- 0.5 cup salted butter
- 0.5 cup brown sugar
- 0.5 cup granulated sugar
- 0.5 cup buttermilk
- 1 tsp vanilla bean paste
- 0.5 tsp baking soda
Equipment
knifecutting boardmixing bowlwhiskloaf panparchment paperwooden spoonovensaucepanjar
Tips
- If your bread wasn dried out overnight, start by lightly toasting it in the oven. Bake at 350F for 7-10 minutes, until LIGHTLY toasted; you want to be careful to not bake the bread, you just want a light toast on the outside!
- To ensure the eggs are well combined, whisk until there are no ribbons of egg.
- The buttermilk syrup will bubble and foam because of the reaction between the buttermilk and baking soda, so make sure your saucepan is tall enough!
- Let the bread pudding rest for at least 30 minutes before baking. You can also place it into the fridge covered overnight.
- Let the bread pudding rest for at least 10-15 minutes after baking before slicing and serving.
- Serve the bread pudding warm with a scoop of vanilla ice cream, a drizzle of warm buttermilk syrup, and a sprinkle of flaky sea salt, if desired.
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