# SMALL BATCH CLASSIC BREAD PUDDING W/ HOMEMADE BUTTERMILK SYRUP

This is a small batch classic bread pudding with a homemade buttermilk syrup that is warm, cozy and truly hits the spot.

- Servings: 8 servings
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- cutting board
- mixing bowl
- whisk
- loaf pan
- parchment paper
- wooden spoon
- oven
- saucepan
- jar

## 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.

## Source

- Original video: https://vt.tiktok.com/ZSfS9p8be/
- Recipe page: https://www.cliprecipe.com/recipe/6ea56a76-d512-4f80-9738-70f1ddf4675e
- Extracted: 2025-11-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt