Butter Syrup:

1. Combine sugar, buttermilk powder, and salt in a bowl and mix.
2. In a saucepan combine cubed butter and the sugar buttermilk mix on medium heat just till butter starts to melt.
3. Slowly add the half and half. Whisk until butter is all melted and sugar is dissolved.
4. Remove the pan off the heat and add vanilla and baking soda. The mixture will foam but keep mixing. Store syrup in a container in the fridge so it can cool.

Candied Breaded Cubes:

1. Combine sugar and cinnamon in a small bowl and set aside.
2. Slice bread into bite sized cubes.
3. Melt the butter over medium heat and add the bread. Stirring constantly to coat the bread and making sure it doesn’t toast.
4. Add the cinnamon sugar and stir to coat.
5. Take the pan off the heat and put candied bread on a plate to cool.

Ice Cream:

1. In a bowl combine cream base, 1 tsp vanilla, and 2 Tbsp butter syrup until well incorporated.
2. Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing.
3. Turn off your mixer and remove the dasher.
4. Add all the candied bread cubes and 1⁄2 the butter syrup mix right into the ice cream bowl.
5. Mix everything together, pour into an ice cream container. Cover and freeze for 8 hours or overnight.