SMALL BATCH CLASSIC BREAD PUDDING W/ HOMEMADE BUTTERMILK SYRUP

Serves 8
tiktok.com

Directions

  1. 1Slice brioche bread into 1-inch cubes.
  2. 2Slice brioche bread into 1-inch cubes.
  3. 3Slice brioche bread into 1-inch cubes.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Whisk the mixture until well combined.
  8. 8Whisk the mixture until well combined.
  9. 9Whisk the mixture until well combined.
  10. 10Add 3 eggs and whisk until fully combined.
  11. 11Add 3 eggs and whisk until fully combined.
  12. 12Add 3 eggs and whisk until fully combined.
  13. 13Stream in the melted salted butter while continuously whisking until fully combined.
  14. 14Stream in the melted salted butter while continuously whisking until fully combined.
  15. 15Stream in the melted salted butter while continuously whisking until fully combined.
  16. 16Place the bread cubes into a loaf pan lined with parchment paper.
  17. 17Place the bread cubes into a loaf pan lined with parchment paper.
  18. 18Place the bread cubes into a loaf pan lined with parchment paper.
  19. 19Pour the buttermilk custard over the bread, ensuring all pieces are soaked.
  20. 20Pour the buttermilk custard over the bread, ensuring all pieces are soaked.
  21. 21Pour the buttermilk custard over the bread, ensuring all pieces are soaked.
  22. 22Gently press down on the bread with the back of a wooden spoon to ensure no dry parts.
  23. 23Gently press down on the bread with the back of a wooden spoon to ensure no dry parts.
  24. 24Gently press down on the bread with the back of a wooden spoon to ensure no dry parts.
  25. 25Sprinkle the top with turbinado sugar if desired.
  26. 26Sprinkle the top with turbinado sugar if desired.
  27. 27Sprinkle the top with turbinado sugar if desired.
  28. 28Let the bread pudding rest for at least 30 minutes, then bake at 350°F (175°C) for 45-55 minutes.
  29. 29Let the bread pudding rest for at least 30 minutes, then bake at 350°F (175°C) for 45-55 minutes.
  30. 30Let the bread pudding rest for at least 30 minutes, then bake at 350°F (175°C) for 45-55 minutes.
  31. 31While 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.
  32. 32While 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.
  33. 33While 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.
  34. 34Stir and heat the mixture over medium heat until it comes to a boil.
  35. 35Stir and heat the mixture over medium heat until it comes to a boil.
  36. 36Stir and heat the mixture over medium heat until it comes to a boil.
  37. 37Once boiling, reduce the heat to low and simmer for 2-3 minutes.
  38. 38Once boiling, reduce the heat to low and simmer for 2-3 minutes.
  39. 39Once boiling, reduce the heat to low and simmer for 2-3 minutes.
  40. 40Remove from heat and whisk in vanilla bean paste and baking soda.
  41. 41Remove from heat and whisk in vanilla bean paste and baking soda.
  42. 42Remove from heat and whisk in vanilla bean paste and baking soda.
  43. 43Whisk for another 30 seconds until foamy.
  44. 44Whisk for another 30 seconds until foamy.
  45. 45Whisk for another 30 seconds until foamy.
  46. 46Pour the homemade buttermilk syrup into a jar for serving.
  47. 47Pour the homemade buttermilk syrup into a jar for serving.
  48. 48Pour the homemade buttermilk syrup into a jar for serving.
  49. 49Remove the bread pudding from the oven and let rest for at least 10-15 minutes.
  50. 50Remove the bread pudding from the oven and let rest for at least 10-15 minutes.
  51. 51Remove the bread pudding from the oven and let rest for at least 10-15 minutes.
  52. 52Slice and serve warm with a scoop of vanilla ice cream and a drizzle of the buttermilk syrup.
  53. 53Slice and serve warm with a scoop of vanilla ice cream and a drizzle of the buttermilk syrup.
  54. 54Slice and serve warm with a scoop of vanilla ice cream and a drizzle of the buttermilk syrup.

Ingredients

  • 6 slices brioche bread
  • 6 slices brioche bread
  • 6 slices brioche bread
  • turbinado sugar
  • turbinado sugar
  • turbinado sugar
  • vanilla ice cream
  • vanilla ice cream
  • vanilla ice cream
  • flaky sea salt
  • flaky sea salt
  • flaky sea salt
  • 0.75 cup buttermilk
  • 0.75 cup buttermilk
  • 0.75 cup buttermilk
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 3 tbsp brown sugar
  • 3 tbsp brown sugar
  • 3 tbsp brown sugar
  • 3 tbsp granulated sugar
  • 3 tbsp granulated sugar
  • 3 tbsp granulated sugar
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla bean paste
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 1.5 tbsp salted butter
  • 1.5 tbsp salted butter
  • 1.5 tbsp salted butter
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup buttermilk
  • 0.5 cup buttermilk
  • 0.5 cup buttermilk
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla bean paste
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 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.