SMALL BATCH CLASSIC BREAD PUDDING W/ HOMEMADE BUTTERMILK SYRUP

Serves 8
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Directions

  1. 1Slice brioche bread into 1-inch cubes.
  2. 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.
  3. 3Whisk the mixture until well combined.
  4. 4Add 3 eggs and whisk until fully combined.
  5. 5Stream in the melted salted butter while continuously whisking until fully combined.
  6. 6Place the bread cubes into a loaf pan lined with parchment paper.
  7. 7Pour the buttermilk custard over the bread, ensuring all pieces are soaked.
  8. 8Gently press down on the bread with the back of a wooden spoon to ensure no dry parts.
  9. 9Sprinkle the top with turbinado sugar if desired.
  10. 10Let the bread pudding rest for at least 30 minutes, then bake at 350°F (175°C) for 45-55 minutes.
  11. 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.
  12. 12Stir and heat the mixture over medium heat until it comes to a boil.
  13. 13Once boiling, reduce the heat to low and simmer for 2-3 minutes.
  14. 14Remove from heat and whisk in vanilla bean paste and baking soda.
  15. 15Whisk for another 30 seconds until foamy.
  16. 16Pour the homemade buttermilk syrup into a jar for serving.
  17. 17Remove the bread pudding from the oven and let rest for at least 10-15 minutes.
  18. 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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