Pioneer Woman Bread Pudding

Pioneer Woman bread pudding is sourdough bread cubes baked in a custard of eggs, milk, butter, vanilla, and two sugars, topped with pecans and served with a whiskey cream sauce, ready in about 1 hour and 50 minutes.

Ree has two versions from the same Food Network episode, “Deli Food Showdown.” Her Plain and Perfect Bread Pudding is the stripped-down base, and her Fancy Bread Pudding adds whiskey, cinnamon, dried cherries, pecans, and a whiskey cream sauce. This article follows the Fancy version because the sauce is what people search for.

The bread cubes must pack tightly in the dish before the custard goes on. Loose cubes float and bake unevenly, leaving dry tops and soggy bottoms. Pressing them into a snug layer means every piece soaks through and the whole pudding sets at the same rate.

Pioneer Woman Bread Pudding

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time: 55 minutesRest time: 20 minutesTotal time:1 hour 50 minutesServings:6-8 servingsCalories:484 kcal Best Season:Available

Description

Custardy bread pudding loaded with cinnamon, dried cherries, and chopped pecans, finished with a warm whiskey cream sauce made from butter, cream, sugar, and a shot of whiskey.

Ingredients

For the pudding:

• 2 tbsp butter, melted, plus more for the dish
• 2 1/2 cups (about 4 oz / 115g) bread cubes, cut into 1-inch pieces (sourdough or challah)
• 2 1/2 cups (600ml) milk
• 1 1/2 tbsp vanilla extract
• 2 large eggs
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) lightly packed brown sugar
• 1/2 cup (120ml) whiskey
• 1/2 tsp ground cinnamon
• 1/2 cup (75g) roughly chopped dried cherries
• 1/2 cup (55g) roughly chopped pecans

For the whiskey cream sauce:

• 4 tbsp (55g) butter
• 1/4 cup (60ml) heavy cream
• 1/4 cup (50g) granulated sugar
• 2 tbsp whiskey

Instructions

1. Preheat the oven. Set it to 325F (160C). Butter a 9-inch baking dish generously.
2. Arrange the bread. Pack the bread cubes tightly into the buttered dish in a single snug layer with no gaps between them.
3. Mix the custard. In a large bowl, beat together the melted butter, milk, vanilla, and eggs. Add the granulated sugar, brown sugar, whiskey, and cinnamon, then stir until the sugars dissolve completely.
4. Assemble. Pour the custard evenly over the bread cubes. Scatter the dried cherries and pecans across the top, pressing them lightly into the surface.
5. Bake. Set the baking dish on a baking sheet and bake until the crust is golden brown and the center is set, 55 to 70 minutes. Let rest for 20 minutes before serving.
6. Make the sauce. While the pudding rests, combine the butter, cream, sugar, and whiskey in a small saucepan over low heat. Stir constantly until the mixture reaches a low boil. Pour a small amount over each serving.

Keywords:Pioneer Woman Bread Pudding, bread pudding, Plain and Perfect Bread Pudding, Fancy Bread Pudding

FAQs

Why does Ree use sourdough bread instead of regular white bread?

Sourdough has a sturdier crumb that holds its shape after soaking in the custard for over an hour in the oven. Soft sandwich bread dissolves into mush and gives you a pudding with no texture contrast between the custardy inside and the crispy top.

The tangy flavor of sourdough also balances the sweetness of two cups of sugar and the whiskey cream sauce. Challah is Ree’s other choice in her Fancy version because its egg-rich dough soaks up custard without falling apart.

Can you make bread pudding without whiskey?

You can leave the whiskey out of both the custard and the sauce and it still works as a dessert. The custard base of eggs, milk, butter, vanilla, and sugar stands on its own because those ingredients do the structural work.

For the sauce, replace the whiskey with an equal amount of heavy cream so the consistency stays the same. You lose the warm boozy kick, but the butter and sugar still create a rich pour. Bourbon or rum are direct swaps if you just want a different spirit.

Why does the pudding need to rest for 20 minutes after baking?

Straight from the oven the custard is still loose and will run when you cut into it. Twenty minutes off the heat lets the eggs finish setting so each serving holds together on the plate instead of collapsing into a puddle.

Resting also brings the temperature down enough to taste the flavors properly. Scalding hot bread pudding numbs your tongue and you miss the cinnamon, vanilla, and whiskey notes that come through once it cools slightly.

What is the difference between Ree’s Plain and Fancy bread pudding?

Both come from the same Food Network episode, “Deli Food Showdown.” The Plain version uses only bread, milk, eggs, butter, vanilla, and sugar. The Fancy version adds whiskey, cinnamon, dried cherries, and pecans to the custard, plus a whiskey cream sauce on top.

The base technique is identical for both. If you want a simpler dessert, skip the whiskey, cherries, pecans, and sauce, and you have Ree’s Plain and Perfect Bread Pudding with nothing else to buy.

How do you store leftover bread pudding?

Cover the baking dish tightly with plastic wrap or transfer individual portions to an airtight container. It keeps in the fridge for up to four days and reheats well in a 300F oven for about 15 minutes until warm through.

Make the whiskey cream sauce fresh each time you serve leftovers because it thickens and separates after refrigeration. A new batch takes under five minutes on the stovetop and the fresh sauce tastes far better than a reheated one.