Buttermilk Bread Pudding

Buttermilk Bread Pudding

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Deborah Matney




★★★★★ 1 vote

20 Min
1 Hr 10 Min


  • 4 Tbsp
    unsalted butter
  • 1 stick
    unsalted butter
  • 7 1/2 c
    cubed french bread
  • 1 qt
  • 1 c
    golden raisins
  • 2
    eggs, lightly beaten
  • 1 1/3 c
    brown sugar, firmly packed
  • 2 tsp
    pure vanilla extract
  • 1 tsp
    rum extract
  • 1/2 c
    granulated sugar
  • 1
    egg yolk
  • 1/4 c
  • 3 Tbsp

How to Make Buttermilk Bread Pudding


  1. Preheat the oven to 350 degrees. Place 4 T of the butter in a 13x9" baking dish and place in the oven to melt.
  2. Meanwhile, combine the bread cubes, buttermilk and raisins in a large mixing bowl. In a separate bowl, whisk together the eggs, brown sugar, vanilla extract and rum extract. Pour over the bread mixture and stir gently to combine.
  3. Transfer to the prepared pan nd pour over the melted butter. Bake 1 hour.
  4. Meanwhile, combine the remaining butter, granulated sugar, egg yolk and water in a small saucepan. Stir well and place over medium heat. Stir constantly until the sugar dissolves and the sauce begins to thicken about 10 min. Add the rum.

    To serve, cut the warm bread pudding in squares, drizzle with the sauce and serve warm.

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About Buttermilk Bread Pudding

Course/Dish: Puddings

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