Any thoughts on substituting buttermilk for the milk in this or other savory puddings?

I've been using buttermilk whenever I can, and I think it adds a dimension to foods that gives them more depth of flavor. I'd try it.

Thanks! I'm going to try it.

Buttermilk would be a great addition! It'll add a tangy taste that's perfect for savory bread puddings in particular -- you could easily substitute it for milk in many bread pudding recipes.