Small Batch Classic Bread Pudding with Homemade Buttermilk Syrup

133Min

6Servings

485Cal

MediumLevel

VegetarianKid friendlyvegetarian

#bread pudding#comfort food#custard#homemade syrup#baking

Equipment

9x5 inch loaf pan

baking sheet

mixing bowl

whisk

wooden spoon

medium saucepan

oven

stove

parchment paper

knife

serving plate

ladle

Ingredients

Bread

brioche bread (dried overnight, cubed)

7 slice

Vanilla Bean Buttermilk Custard

buttermilk (room temperature)

180 ml

heavy cream (cold)

180 ml

brown sugar (packed)

45 g

granulated sugar

42 g

vanilla bean paste

4 g

cinnamon (ground)

2 g

salt

1 pinch

egg (room temperature)

3 piece

salted butter (melted, slightly cooled)

21 g

Homemade Buttermilk Syrup

salted butter

113 g

brown sugar (packed)

115 g

granulated sugar

110 g

buttermilk

120 ml

vanilla bean paste

4 g

baking soda

3 g

Toppings

turbinado sugar

15 g

vanilla ice cream

180 g

flaky sea salt

2 g

Instructions

Prepare the baking pan

Grease a 9x5 inch loaf pan with butter or cooking spray, then line with parchment paper making sure it extends over the sides. Set aside.

5 min

Toast the bread cubes

If bread isn't dried overnight, spread bread cubes on a parchment-lined baking sheet. Toast at 175°C for 7-10 minutes until lightly golden on the outside only.

10 min175°Ctimer 8 min

Do not fully bake the bread, just want a light toast on the outside

Prepare the custard

In a large bowl, whisk together buttermilk, heavy cream, both sugars, vanilla, cinnamon, and salt until well combined. Add eggs and whisk until fully incorporated with no egg ribbons. Stream in melted butter while continuously whisking until combined.

10 min

Ensure no ribbons of egg remain in the mixture

Assemble the bread pudding

Place bread cubes in prepared pan and press down slightly. Pour custard evenly over bread, ensuring all pieces are soaked. Gently press down with wooden spoon to eliminate dry spots. Sprinkle turbinado sugar on top if using.

5 min

Press gently to ensure complete saturation without breaking bread

Rest the pudding

Let assembled bread pudding rest for at least 30 minutes to allow bread to fully absorb the custard. Can be refrigerated covered overnight if desired.

30 mintimer 30 min

Can be made ahead and refrigerated overnight

Bake the bread pudding

Bake at 175°C for 45-55 minutes until top is golden and set, but middle still slightly wobbly when gently shaken.

50 min175°Ctimer 50 min

Middle should still have slight wobble - overbaking will make it dry

Prepare buttermilk syrup

In a medium saucepan over medium heat, combine butter, both sugars, and buttermilk. Stir frequently until mixture comes to a boil. Reduce heat to low and simmer 2-3 minutes. Remove from heat, whisk in vanilla and baking soda - mixture will bubble and foam. Whisk 30 more seconds.

8 minMedium heattimer 3 min

Use tall saucepan as mixture will bubble up when adding baking soda

Rest baked pudding

Remove bread pudding from oven and let rest for 10-15 minutes before slicing.

12 mintimer 12 min

Serve the bread pudding

Slice warm bread pudding and serve with a scoop of vanilla ice cream, drizzle of warm buttermilk syrup, and sprinkle of flaky sea salt if desired.

3 min

Original recipe

TikTokRecipe by @Well Made by Kiley

Storage

Fridge: 3 days

Freezer: 30 days

Reheat: Oven 180°C 5-7 minutes

Store pudding and syrup separately. Syrup can be stored in airtight container in refrigerator for up to 2 weeks. Reheat pudding before serving for best texture.

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