Bread pudding was meant to be easy. Afterall, the bread is already made. At most, you may need to stale the bread in the oven for a bit.
This is a delectable bread pudding. But we wanted to make it as quick and easy possible.
We have a line of buttermilk syrup mixes. All you do is add water and butter and cook until the syrup changes color. You have syrup. Cook it a few minutes longer and it will thicken to a velvety sauce. (It will thicken more as it cools so don't cook it too much.)
Here are your choices of flavors for your sauce:
- Old Fashioned Buttermilk Syrup
- Butter Rum Buttermilk Syrup
- Coconut Buttermilk Syrup
- Marshmallow Buttermilk Syrup
- Wild Berry Buttermilk Syrup
- Cinnamon Buttermilk Syrup
- Maple Buttermilk Syrup
- Caramel Pear Buttermilk Syrup
Choose one to drizzle over your bread pudding. Refrigerate the rest to drizzle over your pancakes.
Choose-Your-Syrup Bread Pudding
- 4 cups cubed stale bread, Country Farm White Bread, or equal (cut into cubes)
- 2 cups milk
- 4 large eggs
- 3/4 cup sugar
- 2 tbsp butter, melted
- 1 1/2 tbsp vanilla extract
- Preheat the oven to 350°.
- Grease and 8x8 baking dish and add bread cubes to it. Set aside.
- Combine milk, eggs, sugar, butter, and vanilla in a large mixing bowl. Pour this mixture over the bread cubes, and allow it to soak into the bread for at least 10 minutes.
- Bake for 45-50 minutes until the center is set and jiggly.
- Serve warm with your sauce.
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