This gluten free Buttermilk Bread Pudding is an old fashioned dessert made with brioche bread! It's topped with a homemade caramel sauce.
Bread Pudding is one of the most timeless and comforting desserts out there. This version is made with buttermilk, which makes it super moist and provides a distinctly tangy flavor to the dish.
I love old fashioned desserts that aren't overly sweet and bread pudding totally fits the bill. It's easy to make, smells amazing as it bakes in the oven, and is perfect served for breakfast, brunch, or dessert with a hot cup of coffee.
It's unfussy, made with simple ingredients, and feeds a crowd. This version is made with brioche bread that's cut into chunks and baked in a casserole dish with a custard prepared with eggs, buttermilk, cinnamon, nutmeg, and sugar.
The bread pudding is moist and lightly sweetened. The whole thing is drizzled with a homemade caramel sauce that's also made with buttermilk. The buttermilk caramel sauce gives the whole dish added unique flavor.
It can be topped with some walnuts, or any nuts of choice for extra flavor and crunchy texture.
Jump to:
- What Is The Best Bread For Bread Pudding?
- Ingredients For Buttermilk Bread Pudding
- How To Make The Custard Mixture
- How To Make Bread Pudding
- How To Tell When Bread Pudding Is Done?
- How To Make Buttermilk Caramel Sauce
- What To Serve With Bread Pudding
- How Long Does Bread Pudding Last In The Fridge?
- Can It Be Frozen?
- Buttermilk Bread Pudding
What Is The Best Bread For Bread Pudding?
It's important to use a quality bread with some structure when making bread pudding. In general, it's recommended to choose something like brioche, challah, French bread, or sourdough.
If possible, it's best cut the bread into cubes and to let it dry out a bit before adding the custard. This allows the bread to retain it's structure as it soaks up the custard.
Flimsy sliced white bread right from the package will likely become oversaturated in the custard and result in a soggy texture when baked.
This recipe is gluten free and finding a gluten free bread that's suitable for bread pudding one can be tricky. Many brands of gluten free bread have a sub-par taste and texture.
I love the gluten free Brioche-style sweet rolls from Canyon Bakehouse and find them to be perfect for this Buttermilk Bread Pudding.
These brioche-style rolls are lightly sweetened, have a great texture, and contain the same buttery decadence found in regular brioche bread. You can find them in the gluten free section of your local grocery store or food coop, or order them online from Amazon or your favorite online retailer.
The Canyon Bakehouse Gluten Free Hawaiian Rolls are another great option, as are gluten free challah, French bread, or sourdough bread if you can find it. Alternately, you can use your favorite brand of gluten free buns or dinner rolls.
Feel free to use a regular loaf of brioche, challah, French bread, or sourdough to make this bread pudding if gluten is not an issue for you.
Ingredients For Buttermilk Bread Pudding
Here's what you'll need to make it.
- 2 14.4 oz. packages Canyon Bakehouse Brioche-Style Sweet Rolls (or gluten free bread, buns, or rolls of choice) (can use regular bread, buns, or rolls if not gluten free)
- 4 Eggs
- 1 ½ cups Buttermilk
- 1 cup Heavy Whipping Cream
- ¾ cup Granulated Sugar
- 1 ¼ packed cups Brown Sugar (split)
- 1 ½ tsp. Cinnamon
- ½ tsp. Nutmeg
- 1 tsp. Vanilla Extract
- ¼ tsp. Kosher Salt
- 3 Tbsp. Butter (Salted or unsalted)
- ½ cup Buttermilk (or heavy whipping cream)
- Generous Pinch Kosher Salt
- Chopped Walnuts or Nuts of choice for garnish (optional)
The weight of the bread will likely vary, depending on the type of bread and the brand used. Feel free to use between 24-28 oz. of bread cubes to make this recipe. The best way to measure the bread accurately is to weigh the bread cubes using a kitchen scale.
How To Make The Custard Mixture
One of the things that makes bread pudding so decadent is the custard mixture that's poured over the bread cubes before baking the entire dish in the oven.
This is a simple mixture made with buttermilk, heavy whipping cream, granulated and brown sugar, cinnamon and nutmeg, and vanilla extract. It's creamy and has a great balance of sweetness and spice.
The thing that sets this recipe apart from other bread pudding is the addition of buttermilk. I love to add buttermilk to both sweet and savory dishes. The lactic acid in buttermilk provides a nice tangy flavor to any dish.
I use it to make everything from Savory Sweet Potatoes to Buttermilk Mashed Potatoes to Buttermilk Biscuits.
This custard is prepared with a mixture of buttermilk and heavy cream. The combination of these two ingredients makes for a rich flavor and creamy texture.
- To make the custard mixture, crack 4 large eggs into a mixing bowl and whisk to combine.
- Add 1 ½ cups of buttermilk, 1 cup of heavy whipping cream, ¾ cup granulated sugar, ½ packed cup brown sugar, 1 ½ tsp. cinnamon, ½ tsp. nutmeg, 1 tsp. vanilla extract, and ¼ tsp. of kosher salt to the mixing bowl.
- Whisk all of the ingredients together until completely combined.
How To Make Bread Pudding
Bread pudding is an easy dessert that doesn't require any special equipment or techniques. The process of making it is much like that of French Toast Casserole.
All that's needed to make it is to cut the bread into large cubes, allow them to dry out slightly, place them into a casserole dish, pour the custard mixture over the top and let the bread sit for for a bit to soak up the custard, and bake in the oven until golden brown.
- Start by heating the oven to 350 degrees Fahrenheit.
- Generously grease a 9x13 inch casserole dish with butter. This will prevent the bread pudding from sticking to the surface as it bakes.
- Cut 2 14.4 oz. packages of gluten free brioche rolls (or bread, buns, or rolls of choice) into large cubes.
- Place the bread cubes into the casserole dish. Feel free to let the bread cubes sit out for an hour or two to firm up if desired.
- Pour the prepared buttermilk custard mixture over the top of the bread cubes. Gently toss the cubed bread into the custard mixture until they are completely coated.
- Allow the bread and custard mixture to sit at room temperature for 15 minutes. This is an important step that allows the bread to properly soak up the custard mixture.
- Cover the casserole dish tightly with foil and bake for 45 minutes.
- Remove the foil and bake for another 5 minutes.
- Remove the casserole dish from the oven and allow the bread pudding to sit at room temperature for 10-15 minutes before serving.
How To Tell When Bread Pudding Is Done?
Cooking times may vary slightly, but generally this buttermilk bread pudding takes 45-50 minutes to bake at 350 degrees Fahrenheit.
In general, bread pudding is done cooking when the top is golden brown, the edges have started to pull away from the sides of the casserole dish, a knife or toothpick poked into the center of the bread pudding comes out clean, and the center is slightly jiggly, but set.
Another helpful tip is to measure the internal temperature. The bread pudding is finished cooking when the center has reached 160 degrees Fahrenheit. This may be checked using a food thermometer.
Bread pudding that is undercooked will likely be soggy and if overcooked, the bread will become tough.
As mentioned, it's important to allow the baked bread pudding to sit at room temperature for 10-15 minutes before serving.
How To Make Buttermilk Caramel Sauce
One of the best things about this bread pudding is the caramel sauce that's drizzled over the top before serving.
Much of the sweetness of this dish comes from the caramel sauce, so I recommend not skipping this step.
This caramel sauce differs slightly in the fact that it's made with buttermilk instead of heavy cream. The buttermilk adds a tangy component to the sauce that I find complements the bread pudding nicely.
If you prefer a sweeter caramel sauce, feel free to use heavy whipping cream in place of the buttermilk.
- To make the caramel sauce, start by placing a sauce pan on the stove top.
- Bring the heat to low and add 3 Tbsp. of butter (salted or unsalted) to the sauce pan. Allow the butter to melt completely.
- Once melted, add ¾ cup packed brown sugar to the sauce pan. Stir the mixture until combined with a small whisk.
- Slowly pour ½ cup of buttermilk (or heavy whipping cream if you prefer a sweeter caramel sauce) to the sauce pan, stirring often (the mixture will look clumpy at this point).
- Once the sauce is combined, continue to cook over low heat for 8-10 minutes, stirring often to prevent the caramel sauce from burning.
- Add a generous pinch of kosher salt or flaky sea salt to the caramel sauce (optional). I find that the salt helps to bring out the sweetness of the caramel.
- Remove the sauce pan from the heat and allow it to cool for 5 minutes.
- The caramel sauce will thicken as it cools. It will likely still be runny right after removing the stove top, so make sure to allow to cool before serving so that it thickens up.
What To Serve With Bread Pudding
Once both the bread pudding and caramel sauce have cooled slightly, it's time to serve!
Serve a generous portion of the bread pudding on a small plate or bowl and drizzle with desired amount of the caramel sauce. Feel free to add a bit more flaky sea salt if you prefer.
I love to garnish this bread pudding with some chopped walnuts for extra flavor and crunchy texture. You can also garnish with chopped nuts of choice, such as hazelnuts, almonds, or macadamia nuts.
You can also sprinkle a dash of cinnamon on top if desired.
Other topping ideas include homemade whipped cream, powdered sugar, fresh berries like strawberries, raspberries, or blueberries, fruit compote, or ice cream.
How Long Does Bread Pudding Last In The Fridge?
Bread pudding may be stored in the refrigerator for 2-3 days. It's best to store it in a casserole dish covered tightly with foil or in airtight containers to prevent it from drying out.
Make sure to allow the bread pudding to cool completely before transferring to the fridge for storage.
The bread pudding may be reheated in the oven or in the microwave. Make sure to cover the casserole dish with foil when reheating and heat just until warmed through so that it doesn't dry out.
Any leftover caramel sauce may be stored for 2-3 days in an airtight container in the refrigerator.
The caramel sauce may be reheated on the stove top over low heat in a sauce pan or by in a small bowl in the microwave. Feel free to add a bit more buttermilk or heavy whipping cream when reheating the sauce to help thin it out and reach your desired consistency.
Can It Be Frozen?
Yes, this bread pudding can be frozen.
How To Freeze
- Prepare the bread pudding in a freezer-safe baking dish (such as a disposable aluminum foil pan) and bake as directed, then allow it to cool completely.
- Wrap both in plastic wrap and aluminum foil, label with the date, and freeze up to three months.
How To Thaw
- Transfer the bread pudding to the refrigerator 24 hours before reheating and allow it to thaw completely.
- Bake the uncovered bread pudding for 30 minutes in an oven heated to 350 degrees Fahrenheit.
If freezing, prepare the recipe without the caramel sauce, as it does not freeze well. Prepare the caramel sauce as directed and drizzle on the reheated bread pudding just before serving.
Love bread pudding? Check out this Pumpkin Bread Pudding!
Love old fashioned desserts? Check out these recipes!
- Buttermilk Rhubarb Cake
- Scandinavian Almond Cake
- Baked Lemon Doughnuts
- Blueberry Buckle
- Gluten Free Pumpkin Scones
- Pumpkin Coffee Cake
- Buttermilk Apple Cake
Looking For More Buttermilk Dessert Recipes? Don't Miss These!
Strawberry Buttermilk Cake
Buttermilk Chocolate Cake
Buttermilk Scones
Buttermilk Bread Pudding
Equipment
Ingredients
For The Bread Pudding:
- 2 14.4 oz. packages Canyon Bakehouse gluten free Brioche-style rolls or any brioche, challah, Italian bread, or sourdough bread, gluten free or regular
- 4 large eggs
- 1 ½ cups buttermilk
- 1 cup heavy whipping cream
- ¾ cup granulated sugar
- ½ packed cup brown sugar
- 1 ½ tsp. cinnamon
- ½ tsp. nutmeg
- 1 tsp. vanilla extract
- ¼ tsp. kosher salt
For The Caramel Sauce:
- 3 Tbsp. butter salted or unsalted
- ½ packed cup brown sugar
- ½ cup buttermilk or heavy whipping cream
- generous pinch kosher salt
- chopped walnuts or nuts of choice for topping optional
Instructions
For The Bread Pudding:
- Heat the oven to 350 degrees Fahrenheit.
- Generously grease a 9x13 inch casserole dish with butter. This will prevent the bread pudding from sticking to the surface as it bakes.
- Cut 2 14.4 oz. packages of gluten free brioche rolls (or bread, buns, or rolls of choice) into large cubes. Place the bread cubes into the casserole dish. Feel free to let the bread cubes sit out for an hour or two to firm up if desired.
- To make the custard mixture, crack 4 large eggs into a mixing bowl and whisk to combine.
- Add 1 ½ cups of buttermilk, 1 cup of heavy whipping cream, ¾ cup granulated sugar, ½ packed cup brown sugar, 1 ½ tsp. cinnamon, ½ tsp. nutmeg, 1 tsp. vanilla extract, and ¼ tsp. of kosher salt to the mixing bowl.Whisk all of the ingredients together until completely combined.
- Pour the custard mixture over the top of the bread cubes. Gently toss the cubed bread into the custard mixture until they are completely coated.
- Allow the bread and custard mixture to sit at room temperature for 15 minutes. This is an important step that allows the bread to properly soak up the custard mixture.
- Cover the casserole dish tightly with foil and bake for 45 minutes.Remove the foil and bake for another 5 minutes.
- Remove the casserole dish from the oven and allow the bread pudding to sit at room temperature for 10-15 minutes before serving.The bread pudding is done when the top is golden brown and a toothpick inserted into the center comes out clean. The safe internal temperature for bread pudding is 160 degrees Fahrenheit and can be checked using a food thermometer if needed.
For The Caramel Sauce:
- Place a sauce pan on the stove top and heat to low. Add 3 Tbsp. of butter (salted or unsalted) to the sauce pan. Allow the butter to melt completely.
- Once melted, add ¾ cup packed brown sugar to the sauce pan. Stir the mixture until combined with a small whisk.
- Slowly pour ½ cup of buttermilk (or heavy whipping cream if you prefer a sweeter caramel sauce) to the sauce pan, stirring often (the mixture will look clumpy at this point).
- Once the sauce is combined, continue to cook over low heat for 8-10 minutes, stirring often to prevent the caramel sauce from burning.
- Add a generous pinch of kosher salt to the sauce pan. The salt helps to bring out the sweetness of the caramel. Stir until combined.
- Remove the sauce pan from the heat and allow it to cool for 5 minutes. This will help the caramel sauce to thicken up a bit.
- To Serve: Serve the cooled bread pudding with a generous drizzle of the caramel sauce. Garnish with some chopped walnuts or nuts of choice (optional).
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