Small Batch Classic Bread Pudding with Homemade Buttermilk Syrup
Directions
- 1Slice the brioche bread into thick pieces.
- 2Cut the bread into 1-inch cubes.
- 3Pour buttermilk into a large bowl.
- 4Add heavy cream to the bowl.
- 5Add granulated sugar to the bowl.
- 6Whisk the mixture until well combined.
- 7Add eggs to the mixture.
- 8Whisk until the eggs are fully combined with no ribbons.
- 9Add vanilla bean paste or extract to the mixture.
- 10Add cinnamon to the mixture.
- 11Whisk to combine the vanilla and cinnamon.
- 12Add melted butter to the mixture while continuously whisking.
- 13Place the bread cubes into a prepared loaf pan lined with parchment paper.
- 14Pour the buttermilk custard over the bread cubes, ensuring all pieces are soaked.
- 15Gently press down on the bread with a wooden spoon.
- 16Sprinkle turbinado sugar over the top of the bread pudding.
- 17Place the bread pudding into the preheated oven at 350°F (175°C).
- 18Add salted butter to a saucepan for the syrup.
- 19Add granulated sugar to the saucepan.
- 20Add brown sugar to the saucepan.
- 21Pour buttermilk into the saucepan.
- 22Whisk and heat the syrup mixture until it comes to a boil.
- 23Continue whisking as the syrup bubbles.
- 24Remove the saucepan from the heat.
- 25Whisk in vanilla bean paste or extract into the syrup.
- 26Whisk in baking soda into the syrup.
- 27Continue whisking until fully combined and the mixture is foamy.
- 28Pour the homemade buttermilk syrup into a jar for serving.
- 29Take the baked bread pudding out of the oven.
Ingredients
- 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 Heavy cream
- 3 tbsp Brown sugar
- 3 tbsp Granulated sugar
- 1 tsp Vanilla bean paste or extract
- 1 tsp Cinnamon
- pinch Salt
- 3 Eggs, at room temperature
- 1.5 tbsp Salted butter, melted and slightly cooled
- Turbinado or coarse sugar
- Vanilla ice cream
- Flaky sea salt
- 0.5 cup Salted butter
- 0.5 cup Brown sugar
- 0.5 cup Granulated sugar
- 0.5 cup Buttermilk (or milk of choice with a splash of lemon juice)
- 1 tsp Vanilla bean paste or extract
- 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.
Related recipes
Chocolate Stuffed Cookie Pie
American · Dessert35m
Boxed Cake Mix Upgrade
American · Dessert
Vegan Almond Joys
American · Dessert
Harvey Wallbanger Cake
American · Dessert
Vegan Lemonade Pie
American · Dessert
Water Pie
American · Dessert1h
Oatmeal Apple Walnut Cookies
American · Dessert
Storebought Frosting Hack
American · Dessert
Copycat Krispy Kreme Donuts
American · Dessert
Brown Butter Banana Coffee Cake
American · Dessert
Raspberry Buttermilk Cake
American · Dessert1h
Brown butter banana bread cookies
American · Dessert