Name: Buttermilk Pie Bread Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 5 cups bread cubes (5-6 ounces of bread); 1 cup whole milk; ½ cup granulated sugar; 1 teaspoon pure vanilla extract; 2 Tablespoons butter (melted); 1 large eggs; 1 and ½ cup granulated sugar; ¼ cup all-purpose; ¼ cup butter (melted); ½ cup buttermilk; 3 large eggs (at room temperature); 1 teaspoon pure vanilla extract

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Buttermilk Pie Bread Pudding a Southern classic and perpetual favorite Buttermilk Pie becomes the custard in this decadent yet easy bread pudding recipe.

PIN Buttermilk Pie Bread Pudding to make later!

Are you familiar with making bread pudding? It’s an economical dessert to make. That’s why a lot of restaurants have it on the menu. It’s a way for restaurants to use their old bread and not have that waste. Actually, it’s preferable to use old bread rather than fresh bread. Not old like it has mold specks on it, but old as in slightly dried out. When the bread is dry it will absorb the custard better. I usually get french bread that has been discounted at the grocery store for my bread pudding. I save about 50% buying old bread. It adds up.

BUTTERMILK PIE BREAD PUDDING

This dessert recipe is simple to put together, and you probably have all the ingredients on hand all the time. I, basically, combined two Southern classics and put the custard of a Buttermilk pie with a Bread Pudding for this recipe.

Buttermilk Pie has a smooth, sweet, custard-like filling that consists of eggs, buttermilk, sugar, butter, flour, and lemon juice, and flavoring.

Bread pudding is a bread-based dessert made with stale bread and milk, eggs, fat, a variety of other ingredients.

This bread pudding is a basic bread pudding on the bottom then has buttermilk pie custard on top. It’s creamy with just the right amount of crust from the bread. It’s rich and decadent without being too sweet. As well, it’s budget-friendly and takes only about 45 minutes from start to finish.

Slice of dessert on a plate garnished with whipped cream and blackberries.

This dessert is best fresh out of the oven maybe even with vanilla ice cream or whipped cream.

If it isn’t devoured immediately you want to store this moist cake in the refrigerator. When reheating, you could eat it cold, but I recommend heating the leftovers one slice at a time in the oven or toaster oven. This will crisp up the outside again. Although popping it in the microwave is super easy and quick, to me it changes the texture and for once, I’d rather be patient and heat it in the oven.

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I updated this post from an earlier version dated April 30, 2013. I made new photos and simplified the recipe instructions. (The original recipe is in the notes section below in the recipe card.)

⭐⭐⭐⭐⭐ Have you tried this bread pudding? Please consider leaving a 5-star rating and comment.

Buttermilk Pie Bread Pudding

Southern favorite and classic Buttermilk Pie filling becomes the custard for a delicious Bread Pudding

Author: Paula

5 from 1 vote

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Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: 9 servings

Ingredients

5 cups bread cubes 5-6 ounces of bread
1 cup whole milk
½ cup granulated sugar
1 teaspoon pure vanilla extract
2 Tablespoons butter melted
1 large eggs

For custard:

1 and ½ cup granulated sugar
¼ cup all-purpose
¼ cup butter melted
½ cup buttermilk
3 large eggs at room temperature
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 375°F. Spray an 8-inch pie pan with non-cook spray.
Place bread cubes on a cookie sheet and bake 10 minutes at 375°F; tossing to dry out the bread.
Meanwhile, in a medium bowl, whisk together 1 cup milk, 1/2 cup sugar, 1 tsp vanilla, 2 Tablespoons melted butter and 1 egg.
Remove bread from oven and add to milk mixture, stirring to coat. Set aside while you mix the custard filling. Allow it to set for at least 10 minutes.
In a large bowl, combine all the custard ingredients and whisk well.
Add bread crumbs to the pie pan and press down to compact it with the back of the spoon. Pour custard filling over bread. Do not stir.
Cook in 375°F oven for 35 to 40 minutes or until the top is no longer 'jiggly' and golden brown.
Great served warm with vanilla ice cream.

Notes

Original recipe:

3 c bread cubes
1 c milk
1/2 c sugar
1 tsp vanilla
2 T butter
1 egg

For custard:

1 1/2 c sugar
1/4 c all-purpose
1/2 stick butter
1/2 c buttermilk
3 eggs
1 tsp vanilla

Preheat oven to 375 degrees. Spray a casserole dish with non-cook spray.

Place bread cubes on a cookie sheet and bake 10 minutes at 375 degrees; tossing to dry out the bread.

Meanwhile, in a medium bowl, mix 1 c milk, 1/2 c sugar, 1 tsp vanilla, 2 T melted butter, and 1 egg.

Remove bread from the oven and add to milk mixture, stirring to coat. Set aside while you mix the custard filling.

In a large bowl, combine all the custard ingredients and mix well.

Add bread crumbs to a casserole dish. Pour custard filling over bread. Do not stir.

Cook in 375-degree oven 35 to 40 minutes or until top is brown.

Great served warm with vanilla ice cream.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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