Amazing Buttermilk Pie Bread Pudding a Southern classic and perpetual favorite Buttermilk Pie becomes the custard in this decadent yet easy bread pudding recipe.
Amazing Buttermilk Pie Bread Pudding
I just don’t know how this Buttermilk Pie Bread Pudding came to me. My cravings seriously drive my creativity
some most of the time. Often, when I want a dessert, I want it right now. I want something quick and easy and make-your-hair-curl rich.
What I made today has a quick prep time, it’s 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 Buttermilk Pie Bread Pudding.
This bread pudding is creamy with just the right amount of crust on top. It’s rich and decadent without being too sweet.
Add bread crumbs to a casserole dish.
Mix the custard together.
Pour custard over bread.
Southern favorite and classic Buttermilk Pie filling becomes the custard for a delicious Bread Pudding
- 3 cup bread cubes
- 1 cup milk
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 Tablespoons butter
- 1 large egg
- 1 and 1/2 cup sugar
- 1/4 cup all-purpose
- 1/4 cup butter
- 1/2 c buttermilk
- 3 large eggs
- 1 teaspoon vanilla
Preheat oven to 375 degrees. Spray a 2 quart casserle 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 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.
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