# Small Batch Classic Bread Pudding with Homemade Buttermilk Syrup

This recipe is for a small batch classic bread pudding with a silky homemade buttermilk syrup, perfect for a cozy dessert.

- Servings: 6 servings
- Total time: 75 min
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

1. Slice the brioche bread into thick pieces.
2. Cut the bread into 1-inch cubes.
3. Pour buttermilk into a large bowl.
4. Add heavy cream to the bowl.
5. Add granulated sugar to the bowl.
6. Whisk the mixture until well combined.
7. Add eggs to the mixture.
8. Whisk until the eggs are fully combined with no ribbons.
9. Add vanilla bean paste or extract to the mixture.
10. Add cinnamon to the mixture.
11. Whisk to combine the vanilla and cinnamon.
12. Add melted butter to the mixture while continuously whisking.
13. Place the bread cubes into a prepared loaf pan lined with parchment paper.
14. Pour the buttermilk custard over the bread cubes, ensuring all pieces are soaked.
15. Gently press down on the bread with a wooden spoon.
16. Sprinkle turbinado sugar over the top of the bread pudding.
17. Place the bread pudding into the preheated oven at 350°F (175°C).
18. Add salted butter to a saucepan for the syrup.
19. Add granulated sugar to the saucepan.
20. Add brown sugar to the saucepan.
21. Pour buttermilk into the saucepan.
22. Whisk and heat the syrup mixture until it comes to a boil.
23. Continue whisking as the syrup bubbles.
24. Remove the saucepan from the heat.
25. Whisk in vanilla bean paste or extract into the syrup.
26. Whisk in baking soda into the syrup.
27. Continue whisking until fully combined and the mixture is foamy.
28. Pour the homemade buttermilk syrup into a jar for serving.
29. Take the baked bread pudding out of the oven.

## Equipment

- Cutting board
- Knife
- Measuring cup
- Mixing bowl
- Whisk
- Loaf pan
- Parchment paper
- Wooden spoon
- Oven
- Saucepan
- Jar

## 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.

## Source

- Original video: https://vt.tiktok.com/ZSfkxMaNR/
- Recipe page: https://www.cliprecipe.com/recipe/ca26d32f-eb74-43ef-bf07-d707de5d5a81
- Extracted: 2025-11-22

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