Buttermilk Bread Pudding

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This gluten free Buttermilk Bread Pudding is an old fashioned dessert made with brioche bread! It's topped with a homemade caramel sauce.

Prep Time10

Cook Time50

Soaking and Chilling Time:30

Total Time1 30

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: gluten free bread pudding, brioche bread pudding, old fashioned bread pudding, buttermilk caramel sauce,

Servings:

Calories: 397kcal

Author: Christine Rooney

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

US Customary - Metric

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).

Notes

The nutritional information includes the buttermilk caramel sauce.

The weight of the bread will likely vary, depending on the type of bread and the brand used. Make sure 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.

Make sure to use a sturdy variety of bread such as brioche (or brioche rolls), Hawaiian rolls, challah, or sourdough (gluten free or regular). The bread cubes may sit out for a few hours ahead of time, which will allow them to soak up the custard mixture better, but this step is not completely necessary.

Nutrition