Small Batch Classic Bread Pudding with Homemade Buttermilk Syrup

75 mins
Serves 6
tiktok.com

Directions

  1. 1Slice the brioche bread into thick pieces.
  2. 2Slice the brioche bread into thick pieces.
  3. 3Slice the brioche bread into thick pieces.
  4. 4Cut the bread into 1-inch cubes.
  5. 5Cut the bread into 1-inch cubes.
  6. 6Cut the bread into 1-inch cubes.
  7. 7Pour buttermilk into a large bowl.
  8. 8Pour buttermilk into a large bowl.
  9. 9Pour buttermilk into a large bowl.
  10. 10Add heavy cream to the bowl.
  11. 11Add heavy cream to the bowl.
  12. 12Add heavy cream to the bowl.
  13. 13Add granulated sugar to the bowl.
  14. 14Add granulated sugar to the bowl.
  15. 15Add granulated sugar to the bowl.
  16. 16Whisk the mixture until well combined.
  17. 17Whisk the mixture until well combined.
  18. 18Whisk the mixture until well combined.
  19. 19Add eggs to the mixture.
  20. 20Add eggs to the mixture.
  21. 21Add eggs to the mixture.
  22. 22Whisk until the eggs are fully combined with no ribbons.
  23. 23Whisk until the eggs are fully combined with no ribbons.
  24. 24Whisk until the eggs are fully combined with no ribbons.
  25. 25Add vanilla bean paste or extract to the mixture.
  26. 26Add vanilla bean paste or extract to the mixture.
  27. 27Add vanilla bean paste or extract to the mixture.
  28. 28Add cinnamon to the mixture.
  29. 29Add cinnamon to the mixture.
  30. 30Add cinnamon to the mixture.
  31. 31Whisk to combine the vanilla and cinnamon.
  32. 32Whisk to combine the vanilla and cinnamon.
  33. 33Whisk to combine the vanilla and cinnamon.
  34. 34Add melted butter to the mixture while continuously whisking.
  35. 35Add melted butter to the mixture while continuously whisking.
  36. 36Add melted butter to the mixture while continuously whisking.
  37. 37Place the bread cubes into a prepared loaf pan lined with parchment paper.
  38. 38Place the bread cubes into a prepared loaf pan lined with parchment paper.
  39. 39Place the bread cubes into a prepared loaf pan lined with parchment paper.
  40. 40Pour the buttermilk custard over the bread cubes, ensuring all pieces are soaked.
  41. 41Pour the buttermilk custard over the bread cubes, ensuring all pieces are soaked.
  42. 42Pour the buttermilk custard over the bread cubes, ensuring all pieces are soaked.
  43. 43Gently press down on the bread with a wooden spoon.
  44. 44Gently press down on the bread with a wooden spoon.
  45. 45Gently press down on the bread with a wooden spoon.
  46. 46Sprinkle turbinado sugar over the top of the bread pudding.
  47. 47Sprinkle turbinado sugar over the top of the bread pudding.
  48. 48Sprinkle turbinado sugar over the top of the bread pudding.
  49. 49Place the bread pudding into the preheated oven at 350°F (175°C).
  50. 50Place the bread pudding into the preheated oven at 350°F (175°C).
  51. 51Place the bread pudding into the preheated oven at 350°F (175°C).
  52. 52Add salted butter to a saucepan for the syrup.
  53. 53Add salted butter to a saucepan for the syrup.
  54. 54Add salted butter to a saucepan for the syrup.
  55. 55Add granulated sugar to the saucepan.
  56. 56Add granulated sugar to the saucepan.
  57. 57Add granulated sugar to the saucepan.
  58. 58Add brown sugar to the saucepan.
  59. 59Add brown sugar to the saucepan.
  60. 60Add brown sugar to the saucepan.
  61. 61Pour buttermilk into the saucepan.
  62. 62Pour buttermilk into the saucepan.
  63. 63Pour buttermilk into the saucepan.
  64. 64Whisk and heat the syrup mixture until it comes to a boil.
  65. 65Whisk and heat the syrup mixture until it comes to a boil.
  66. 66Whisk and heat the syrup mixture until it comes to a boil.
  67. 67Continue whisking as the syrup bubbles.
  68. 68Continue whisking as the syrup bubbles.
  69. 69Continue whisking as the syrup bubbles.
  70. 70Remove the saucepan from the heat.
  71. 71Remove the saucepan from the heat.
  72. 72Remove the saucepan from the heat.
  73. 73Whisk in vanilla bean paste or extract into the syrup.
  74. 74Whisk in vanilla bean paste or extract into the syrup.
  75. 75Whisk in vanilla bean paste or extract into the syrup.
  76. 76Whisk in baking soda into the syrup.
  77. 77Whisk in baking soda into the syrup.
  78. 78Whisk in baking soda into the syrup.
  79. 79Continue whisking until fully combined and the mixture is foamy.
  80. 80Continue whisking until fully combined and the mixture is foamy.
  81. 81Continue whisking until fully combined and the mixture is foamy.
  82. 82Pour the homemade buttermilk syrup into a jar for serving.
  83. 83Pour the homemade buttermilk syrup into a jar for serving.
  84. 84Pour the homemade buttermilk syrup into a jar for serving.
  85. 85Take the baked bread pudding out of the oven.
  86. 86Take the baked bread pudding out of the oven.
  87. 87Take the baked bread pudding out of the oven.

Ingredients

  • 6 thick-cut slices Brioche bread, preferably dried out overnight, cut into 1” cubes
  • 6 thick-cut slices Brioche bread, preferably dried out overnight, cut into 1” cubes
  • 6 thick-cut slices Brioche bread, preferably dried out overnight, cut into 1” cubes
  • 0.75 cup Buttermilk (or milk of choice, whole milk recommended)
  • 0.75 cup Buttermilk (or milk of choice, whole milk recommended)
  • 0.75 cup Buttermilk (or milk of choice, whole milk recommended)
  • 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 or extract
  • 1 tsp Vanilla bean paste or extract
  • 1 tsp Vanilla bean paste or extract
  • 1 tsp Cinnamon
  • 1 tsp Cinnamon
  • 1 tsp Cinnamon
  • pinch Salt
  • pinch Salt
  • pinch Salt
  • 3 Eggs, at room temperature
  • 3 Eggs, at room temperature
  • 3 Eggs, at room temperature
  • 1.5 tbsp Salted butter, melted and slightly cooled
  • 1.5 tbsp Salted butter, melted and slightly cooled
  • 1.5 tbsp Salted butter, melted and slightly cooled
  • Turbinado or coarse sugar
  • Turbinado or coarse sugar
  • Turbinado or coarse sugar
  • Vanilla ice cream
  • Vanilla ice cream
  • Vanilla ice cream
  • Flaky sea salt
  • Flaky sea salt
  • Flaky sea salt
  • 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 (or milk of choice with a splash of lemon juice)
  • 0.5 cup Buttermilk (or milk of choice with a splash of lemon juice)
  • 0.5 cup Buttermilk (or milk of choice with a splash of lemon juice)
  • 1 tsp Vanilla bean paste or extract
  • 1 tsp Vanilla bean paste or extract
  • 1 tsp Vanilla bean paste or extract
  • 0.5 tsp Baking soda
  • 0.5 tsp Baking soda
  • 0.5 tsp Baking soda

Equipment

Cutting boardKnifeMeasuring cupMixing bowlWhiskLoaf panParchment paperWooden spoonOvenSaucepanJar

Tips

  • Use brioche bread, preferably dried out overnight, or lightly toast it in the oven for 7-10 minutes until lightly toasted.
  • Ensure all bread pieces are well-soaked with the custard.
  • Gently press down on the bread with the back of a wooden spoon to ensure no dry parts.
  • Let the assembled bread pudding rest for at least 30 minutes before baking, or refrigerate covered overnight.
  • When making the buttermilk syrup, ensure the saucepan is tall enough as the mixture will bubble and foam due to the reaction between buttermilk and baking soda.