Easy Bread Pudding Made with Buttermilk Syrup

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

Directions:

1. Preheat the oven to 350°.
2. Grease and 8x8 baking dish and add bread cubes to it. Set aside.
3. 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.
4. Bake for 45-50 minutes until the center is set and jiggly.
5. Serve warm with your sauce.

 Serve hot or cold.