Best 11 Buttermilk Pudding Recipes

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Indulge in the creamy delight of Buttermilk Pudding, a classic Southern dessert with a rich history and variations that cater to every taste bud. From the basic Buttermilk Pudding recipe, a simple yet satisfying treat, to the luxurious Buttermilk Panna Cotta, a sophisticated Italian twist, this article presents a collection of recipes that celebrate the versatility of buttermilk. Discover the secrets of creating a smooth and velvety pudding, explore unique flavor combinations like Buttermilk Chocolate Pudding and Buttermilk Pie, and learn how to elevate the dish with toppings such as fresh berries, whipped cream, or a sprinkle of nutmeg. Whether you're a seasoned baker or a novice cook, these recipes will guide you in crafting the perfect Buttermilk Pudding that will become a staple in your dessert repertoire.

Here are our top 11 tried and tested recipes!

PERSIMMON AND BUTTERMILK PUDDING



Persimmon And Buttermilk Pudding image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 50m

Yield Eight or more servings

Number Of Ingredients 11

1 1/2 cups fresh or canned persimmon puree (see note), or use canned pumpkin
2 1/2 cups buttermilk
1 1/2 cups sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
Salt to taste, if desired
1/2 teaspoon powdered cinnamon
1/2 teaspoon freshly grated nutmeg
4 eggs
1/4 cup melted butter, plus butter for greasing the baking dish

Steps:

  • Preheat the oven to 400 degrees.
  • Put the persimmon puree into a mixing bowl and add the buttermilk. Beat well with a mixer.
  • Sift together the sugar, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  • Beat the eggs and add them to the persimmon mixture. Add the sifted dry ingredients and beat with the mixer. Beat in the butter. There should be about six cups.
  • Butter a six-cup baking dish and pour the batter into it. Set the baking dish in a larger utensil and pour boiling water into the larger dish.
  • Place in the oven and bake 35 to 40 minutes or until the pudding is set and a cake tester inserted in the center comes out clean.
  • May be topped with whipped cream.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 505 milligrams, Sugar 43 grams, TransFat 0 grams

RHUBARB BUTTERMILK PUDDING



Rhubarb Buttermilk Pudding image

This is a tasty, not tart, recipe with a pleasant nutmeg flavor. Serve warm or cold with or without cream or ice cream.

Provided by NOLA7

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
½ cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup butter
1 cup buttermilk
3 cups chopped rhubarb
1 cup white sugar
2 tablespoons butter
1 pinch ground nutmeg
1 cup boiling water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a medium bowl, mix together the flour, 1/2 cup of sugar, baking powder, baking soda and salt. Mix in 1/4 cup of butter with a fork, or rub between your fingers until it is in small pieces. Stir in the buttermilk just until blended. Spread evenly in the bottom of the prepared pan.
  • Make a layer of rhubarb over the batter in the dish, then sprinkle 1 cup of sugar over it. Dot with remaining butter. Sprinkle with nutmeg, then pour boiling water over the whole thing.
  • Bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender. Serve warm or cold.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 53.2 g, Cholesterol 24.1 mg, Fat 9.2 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 5.7 g, Sodium 605.5 mg, Sugar 39.5 g

BUTTERMILK PUDDING CAKES



Buttermilk Pudding Cakes image

This decadent dessert is courtesy of chefs Matt and Ted Lee, from their book "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor."Photo credit: Ben Fink

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

3/4 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
2 large eggs
3/4 cup whole or low-fat buttermilk
1 teaspoon pure vanilla extract
9 tablespoons plus 1 teaspoon sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
Nonstick cooking spray
2 cups (8 ounces) fresh raspberries
Whipped cream, for serving (optional)

Steps:

  • Preheat oven to 425 degrees with a rack positioned in the top third of the oven.
  • Sift together flour and baking powder in a large bowl. In another large bowl beat eggs until creamy and yellow. Whisk in buttermilk, vanilla, 5 tablespoons plus 1 teaspoon sugar, and butter (mixture will look curdled and broken). Slowly add flour and whisk until batter is smooth and combined.
  • Spray 8 standard-size (3-ounce) nonstick muffin pan cups with nonstick cooking spray. Divide batter evenly among prepared muffin pan cups, filling about two-thirds full. Transfer to oven and bake until sides of cakes are evenly browned (check by inserting a knife tip between the rim of cake and muffin cup, pulling gently to expose side of cake), about 9 minutes. If cakes are not evenly browned, they will not hold together when inverted. Continue baking, checking every minute, until evenly browned.
  • Meanwhile, place raspberries in a medium bowl; add remaining 4 tablespoons sugar and gently toss to coat.
  • Invert cakes onto eight individual plates. Place berries on top and alongside cakes; serve with whipped cream, if desired.

BUTTERMILK PUDDING WITH FRESH FRUIT



Buttermilk Pudding With Fresh Fruit image

This is a deceptively simple and sublimely elegant dessert that whips together in minutes, baring the waiting time. It is a dessert that grows on you, it's a delicious and smooth pudding that elicits small moans of "Mmm," and "Wow!" from those who try it. It's just sweet enough, super creamy, with a sunny tang that teases you to keep taking bite after bite until, lo and behold, you've eaten the whole bowl. Served plain, it is a perfect end to a hot & spicy meal to cool the palate. With some fresh raspberries or a strawberry that is fanned out on top, it adds a special flair. Don't be tempted to bury this under jam, jelly or a mashed fruit; all that extra flavour will completely mask the delicate undertones of the buttermilk. This is especially pretty, served in tiny parfait glasses with a layer of fresh berries between each level of pudding.

Provided by The_Swedish_Chef

Categories     < 4 Hours

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 6

2 teaspoons gelatin powder (If you buy Knox Gelatine, each one of the 4 envelopes is 2 teaspoons worth.)
1 cup heavy whipping cream (shake container well before pouring)
1/2 cup sugar
1/2 teaspoon vanilla extract
2 cups buttermilk (Shake buttermilk well before pouring. I only buy Marburger Gourmet Buttermilk, which is available at)
3 fresh raspberries (strawberries or blueberries) (optional)

Steps:

  • Mix the gelatin with 2 tablespoons of warm water in a small bowl and set aside. Don't worry if the gelatin actually "gels" while you are warming the cream! It completely dissolves once it's placed in the warm cream.
  • Put the whipping cream and sugar into a small saucepan over medium heat. Heat only until the sugar has dissolved; do NOT scald! Remove from heat, stir in the vanilla extract and add the gelatin to the warm cream mixture. Stir until the gelatin has dissolved. This will take a couple of minutes of stirring with a wooden spoon until the gelatin is completely incorporated into the warm cream.
  • Allow cream to come to room temperature. I have successfully held the pan over a bowl filled with cold ice water, stirring constantly, to reduce the temperature faster.
  • Once the cream has cooled to room temperature, add the buttermilk and stir well until thoroughly combined. Strain through a fine mesh sieve into a pourable container that can hold 4 cups, to catch any bits of undissolved gelatin.
  • Pour the mixture into ramekins, about 1/2 cup per ramekin (the pudding is very rich). Cover the ramekins with plastic wrap and chill to set for at least three hours. At the 1st hour, this is still liquid; at the 2nd hour, it begins to set and by the 3rd hour, it's sheer perfection.
  • Serve as is for a refreshing and light dessert, with a few fresh berries on top, or layered in a parfait glass with berries.

BUTTERMILK BREAD PUDDING



Buttermilk Bread Pudding image

yummy

Provided by Deborah Matney

Categories     Puddings

Time 1h30m

Number Of Ingredients 13

4 Tbsp unsalted butter
1 stick unsalted butter
7 1/2 c cubed french bread
1 qt buttermilk
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 water
3 Tbsp rum

Steps:

  • 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.

BUTTERMILK-APPLE/APRICOT NOODLE PUDDING



Buttermilk-Apple/Apricot Noodle Pudding image

This is an old recipe from my Bon Appetit magazines. It is intended to be a brunch dish but it would make a nice change of pace anytime. The overnight chilling is not reflected in the cook or prep times.

Provided by Normaone

Categories     Breakfast

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb wide egg noodles
1/2 cup butter, room temperature
5 eggs
1/2 cup sugar
1 large tart green apple, peeled,cored,chopped
5 ounces dried apricots, quartered
2 tablespoons golden raisins
4 cups buttermilk
1 cup corn flake crumbs
3/4 cup lightly packed golden brown sugar
5 tablespoons melted butter
sour cream

Steps:

  • Butter a 13x9x2 inch glass baking dish.
  • Cook noodles in a pot of boiling salted water until al dente.
  • Drain noodles and return to the pot.
  • Add the 1/2 c butter and toss until melted and noodles are coatedl Beat eggs and sugar in a medium bowl to blend and mix into the noodles.
  • Fold in apple, apricot, and raisins.
  • Spread noodle mixture into the prepared pan.
  • Pour buttermilk evenly over noodles.
  • Cover with plastic wrap and refrigerate overnight.
  • Preheat oven to 350^F.
  • Remove plastic wrap from noodles and bake uncovered 45 minutes.
  • Combine the cornflake crumbs, brown sugar and 5T melted butter in a bowl.
  • Remove dish from oven and spoon topping evenly over noodles.
  • Return to oven and continue baking until top is golden brown and crisp, about 30 minutes longer.
  • Let stand 10 minutes.
  • Cut into squares and serve with sour cream.

BUTTERMILK PUDDING



Buttermilk Pudding image

Make and share this Buttermilk Pudding recipe from Food.com.

Provided by Recipe Junkie

Categories     Gelatin

Time 3h

Yield 6 cups

Number Of Ingredients 6

1 quart buttermilk
1 lemon, juice and zest of, grated
1 1/2 cups sugar
2 (2 ounce) packages gelatin
1/2 cup cold water
1/4 cup boiling water

Steps:

  • In small bowl, soften the gelatin in cold water.
  • Then add boiling water and stir until dissolved.
  • Using large bowl, dissolve the sugar in buttermilk.
  • Add lemon juice and rind.
  • Strain the gelatin into it and mix until well blended.
  • Pour into 2 quart dish.
  • Chill until set, about 3 hours.

LEMON-BUTTERMILK PUDDING CAKE



Lemon-Buttermilk Pudding Cake image

Make and share this Lemon-Buttermilk Pudding Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
4 large eggs, separated
1 1/2 cups full-fat buttermilk
2 teaspoons lemon zest
1/2 cup fresh squeezed lemon juice

Steps:

  • Preheat oven to 325°. Butter a 2 quart souffle dish or six 6 oz ramekins or eight 4 oz ramekins.
  • Choose a baking pan or baking dish for a water bath large enough to accommodate the souffle dish or the ramekins with out touching, and deep enough to hold water that will reach ¾ of the way up the sides of the molds when added.
  • Pour enough water into the pan to reach about halfway up the sides of the pan, and place in the oven while it is heating.
  • In a bowl, whisk together the sugar, flour, and salt.
  • In another bowl, whisk together the egg yolks, buttermilk, lemon zest and juice until blended.
  • Make a well in the flour mixture and pour in the egg yolk mixture; whisk the mixture together until smooth.
  • Place egg whites in a bowl; using a mixer fitted with the whisk attachment, beat the whites until they hold soft peaks.
  • Scoop 1/3 of the whites onto the yolk mixture and stir in to lighten the mixture.
  • Gently fold in the remaining whites, being careful not to deflate the batter.
  • Transfer batter to prepared dish or dishes.
  • Pull out oven rack holding the water bath and place the mold(s) in the bath.
  • Pour in more water if necessary to reach ¾ of the way up the sides of the mold(s).
  • Bake about 30-40 minutes for the souffle dish or 25-35 minutes for the ramekins.
  • Remove from the oven and serve hot, or let cool on a wire rack and serve warm or at room temperature.

BUTTERMILK BANANA PUDDING WITH SALTED PEANUTS



Buttermilk Banana Pudding With Salted Peanuts image

Banana pudding typically sits on the sweeter side of the dessert spectrum. Despite layers of instant pudding, vanilla cookies, sliced bananas and meringue or whipped cream, the sweet snack can feel a little one-note. But with a few simple tweaks and some new ingredients, it can feel fresh. The addition of buttermilk gives the custard a tangy zip of acidity, and tossing the Nilla Wafers with salted brown butter imparts a nutty, caramel-like flavor. Sour cream is incorporated into the whipped-cream topping, which helps the heavy cream stay firm while refrigerated and turning this into a fail-proof make-ahead dish. Garnishing the top with some more crushed cookies and chopped salted peanuts provides the pudding with crunch.

Provided by Grant Melton

Categories     snack, custards and puddings, dessert

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 15

2 cups whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
3/4 cup granulated sugar
4 egg yolks
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1 cup buttermilk
4 tablespoons salted butter (1/2 stick)
1 (11-ounce) box vanilla wafer cookies, such as Nilla Wafers
1 1/2 cups heavy cream
1/2 cup sour cream
1/2 cup confectioners' sugar
4 large bananas, sliced
1/2 cup salted peanuts, chopped

Steps:

  • Prepare the pudding: Add milk, heavy cream and vanilla extract to a medium saucepan and heat over medium. Meanwhile, whisk together sugar, egg yolks, cornstarch and salt in a medium heatproof bowl. Once the milk begins to bubble slightly around the edges, remove from heat. Slowly pour a ladleful of the warm milk into the yolk mixture, whisking constantly. Continue to slowly incorporate the rest of the warm milk, ladle by ladle, into the yolk mixture until thoroughly combined.
  • Pour the mixture back into the saucepan and heat over medium. Whisk until the mixture begins to bubble and is thick enough to coat the back of a spoon, 2 to 3 minutes. Pour the warm pudding into a large heatproof bowl and let cool for 5 minutes before whisking in the buttermilk. Place plastic wrap over the pudding, gently pressing the wrap to touch the top of the pudding. Refrigerate for at least 3 hours before using.
  • Prepare the cookie layer: Add the salted butter to a large sauté pan or deep skillet and melt over medium-low. Cook, stirring often, until the butter begins to foam. Once the butter gives off a nutty scent and darkens to a caramel-like color, about 4 minutes, remove the pan from the heat and add the wafers. Toss the Nilla Wafers to coat them with butter. Set aside.
  • Prepare the whipped cream: Whip 1½ cups heavy cream in a stand mixer fitted with the whisk attachment or with a hand mixer on medium-high until it forms soft peaks, about 3 minutes. Turn off the mixer and add the sour cream. Turn the mixer on low and gradually add the confectioners' sugar. Once incorporated, whip on high until the cream has formed soft peaks again. Set aside.
  • Reserve 12 Nilla Wafers for garnish. Pour the rest of the cookies into a 9-by-13-inch baking dish and arrange in an even layer. Scatter the sliced bananas evenly on top. Pour the chilled pudding over the bananas and spread the pudding in an even layer to coat. Top with the whipped cream mixture. Cover and refrigerate overnight (or at least 4 hours).
  • Place the remaining Nilla Wafers in a plastic bag and crush them with a rolling pin. Remove the pudding from the refrigerator and garnish with crushed cookies and chopped peanuts just before serving.

APRICOT-BUTTERMILK NOODLE PUDDING



APRICOT-BUTTERMILK NOODLE PUDDING image

Categories     Breakfast     Christmas

Yield 12 Servings

Number Of Ingredients 12

1 pound wide egg noodles, no yolks
1/2 cup butter (1 stick), room temperature
5 large eggs
1/2 cup sugar
1 large tart green apple, peeled/cored/chopped small
5 ounces dried apricots, chopped small
2 tablespoons golden raisins
4 cups buttermilk
1 cup cornflake crumbs (4 cups whole)
3/4 cup light brown sugar
5 tablespoons melted butter
sour cream

Steps:

  • Butter 13x9x2-inch glass baking dish. Cook noodles in large pot of boiling salted water until almost tender. Drain noodles; return to same pot. Add 1/2 cup butter and toss until butter melts. Beat eggs and sugar in medium bowl to blend; mix into noodles. Mix in apple, apricots and raisins. Transfer noodle mixture to prepared dish. Pour buttermilk evenly over. Cover with plastic and chill overnight. Preheat oven to 350F. Uncover pudding. Bake 45 minutes. Mix cornflake crumbs, brown sugar and 5 tablespoons melted butter in medium bowl. Remove pudding from oven. Spoon cornflake topping evenly over pudding. Return pudding to oven and bake until topping is golden brown and crisp, about 30 minutes longer. Let stand 10 minutes. Cut pudding into squares; serve with sour cream.

BUTTERMILK LEMON PUDDING CAKE WITH SAUCE



BUTTERMILK LEMON PUDDING CAKE WITH SAUCE image

Categories     Fruit     Dessert

Number Of Ingredients 15

Sauce
1 16 oz. package frozen unsweetened blackberries
1/4 cup sugar
1 tbsp orange liqueur
1 tsp. fresh lemon juice
Cake
2/3 cup sugar
1/4 cup flour
7 tbsp. fresh lemon juice
1/4 cup melted butter
1 tbsp. grated lemon peel
3 large egg yolks
1 1/2 cups buttermilk
3 large egg whites
1/4 cup sugar

Steps:

  • Sauce Puree berries with sugar, orange liqueur and lemon juice. Strain sauce through fine sieve to remove seeds. (can be made a day ahead. Cover and refrigerate. Cake Preheat oven to 350. Butter 6-8 qt. glass loaf pan. Blend 2/3 cup sugar and flour in large bowl. Mix in lemon juice, butter, lemon peel and egg yolks. Stir in buttermilk. Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar beating until stiff peaks form. Fold whites into buttermilk mixture. Pour batter into prepared loaf pan. Place dish in large baking pan with enough hot water to come halfway up side of pan. Bake until top of cake is light goldern about 1 hour 10 minutes. Remove from water bath. Let cool at least 15 minutes. Dust cake with powdered sugar. Spoon cake into deep bowls. Drizzle with sauce and garnish with berries.

Tips:

  • Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your pudding.
  • Use full-fat buttermilk. This will give your pudding a richer, creamier texture.
  • Don't overcook the pudding. Overcooked pudding will be thick and rubbery. Cook it just until it reaches a thick, creamy consistency.
  • Chill the pudding before serving. This will allow it to set properly and develop its full flavor.
  • Serve the pudding with your favorite toppings. Some popular toppings include whipped cream, fruit, and nuts.

Conclusion:

Buttermilk pudding is a delicious, classic dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With a few simple tips, you can make the perfect buttermilk pudding every time. So next time you are looking for a sweet treat, give buttermilk pudding a try. You won't be disappointed!

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