Small Batch Classic Bread Pudding W/ Homemade Buttermilk Syr

• gesamtzeit: 1 hour 43 minutes

Zutaten

6-8 thick-cut slices of brioche bread, preferably dried out overnight, cut into 1” cubes (you could also use challah or French bread)

Optional: turbinado or coarse sugar of choice, for topping

Vanilla ice cream, for serving

Flaky sea salt, for serving

Vanilla Bean Buttermilk Custard:

3/4 cup (180ml) buttermilk (substitution: milk of choice; I recommend whole milk)

3/4 cup (180ml) heavy cream

3 tbsp (45g) brown sugar

3 tbsp (42g) granulated sugar

1 tsp (4g) vanilla bean paste or extract

1 tsp (2g) cinnamon

Pinch of salt

3 eggs, at room temperature

1 1/2 tbsp (21g) salted butter, melted and slightly cooled

Homemade Buttermilk Syrup:

1/2 cup (113g) salted butter

1/2 cup (115g) brown sugar

1/2 cup (110g) granulated sugar

1/2 cup (120ml) buttermilk [substitution: splash of lemon juice mixed with 1/2 cup (120ml) milk of choice; however buttermilk will give the best results]

1 tsp (4g) vanilla bean paste or extract

1/2 tsp (3g) baking soda

Anweisungen

Preheat the oven to 350F. Grease a standard 9x5” loaf pan with butter or cooking spray, then line with a sheet of parchment paper, making sure it is tall enough to drape over the sides a little. Set aside.

If your bread wasn’t dried out overnight, start by lightly toasting it in the oven. Spread the bread cubes on a baking sheet lined with parchment paper. 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! Remove from the oven and set aside to use later.

Prepare the custard. In a large bowl or measuring cup, whisk together the buttermilk (or milk of choice), heavy cream, both sugars, vanilla and salt until well combined. Add the eggs and whisk until fully and well combined (you want to make sure that there are no ribbons of egg). Then as you continuously whisk, stream in the melted butter until fully combined. Set aside.

Assemble. Place the bread cubes into the bottom of the prepared pan. Slightly press down.

Then, pour the buttermilk custard all over the bread, making sure all of the pieces are well-soaked.

With the back of a wooden spoon, gently press down on the bread to make sure there are no dry parts. Then, sprinkle the top with turbinado sugar if desired. Let rest for at least 30 minutes. *At this point, you can place into the fridge covered overnight, or bake right away.*

Once ready, bake at 350F for 45-55 minutes, until the top is golden and set, but the middle is still slightly wobbly when shaken.

While the bread pudding is baking, prepare the buttermilk syrup. In a medium saucepan over medium heat, add the butter, both sugars, and buttermilk. Stir and heat the mixture, stirring frequently until it comes to a boil.

Once boiling, reduce the heat to low and allow to simmer for 2-3 minutes. Then, remove from the heat and whisk in the vanilla and baking soda. The mixture will bubble and foam because of the reaction between the buttermilk and baking soda, so make sure your saucepan is tall enough!

Whisk for 30 more seconds. At this point, you can either serve it straight from the saucepan or transfer to an airtight jar or container.

Remove from the bread pudding from the oven and let rest for at least 10-15 minutes.

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

Enjoy!

Also just a note, there are 3 eggs in this recipe, i somehow forgot to click record for the third egg, so that’s why the video only shows 2!