Hamdi Saidani Pioneer Woman Bread Pudding with Whiskey Cream Sauce is made with eggs, melted butter, vanilla extract, milk, granulated sugar, sourdough bread, and pecans. This easy Bread Pudding with Whiskey Cream Sauce recipe creates a tasty dessert that takes about 2 hours to prepare and can serve up to 8 people.
Pioneer Woman Bread Pudding Ingredients
Ingredients For the Bread Pudding:
- 2 large eggs
- 2 tbsp melted butter
- 2 tsp vanilla extract
- 2 1/2 cups milk
- 1 1/2 cups granulated sugar
- 4 cups sourdough bread, cut into 1-inch cubes
- 1/3 cup pecans, finely chopped
Ingredients For the Whiskey Cream Sauce:
- 1/2 cup granulated sugar
- 1 stick (1/2 cup) butter
- 1/2 cup heavy cream
- 1/4 cup Jack Daniel’s whiskey (or non-alcoholic vanilla extract for a non-alcoholic version)
How To Make Pioneer Woman Bread Pudding
- Prepare the Bread Pudding Base: Heat your oven to 325°F. In a large mixing bowl, whisk together the eggs, melted butter, vanilla extract, and milk until they are thoroughly combined. Then, stir in the sugar until it is completely dissolved.
- Arrange the Bread: Place the sourdough bread cubes tightly in a 9-inch square baking dish. Arrange the crusts facing up around the edges and scattered within the dish to ensure even cooking. Then, pour the egg and milk mixture over the bread cubes, making sure all are evenly soaked.
- Add Nuts and Bake: Sprinkle the finely chopped pecans evenly over the soaked bread. Place the dish in the preheated oven and bake for 55 to 70 minutes. The pudding is ready when the top is golden brown and the pudding sets.
- Make the Whiskey Cream Sauce: While the bread pudding is baking, prepare the sauce. Combine the sugar, butter, and heavy cream in the same mixing pot. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture just starts to simmer. Then, remove from heat and stir in the whiskey or its substitute.
- Serve and Enjoy: Drizzle the warm whiskey cream sauce generously over each serving of bread pudding. Serve warm to enjoy the comforting and rich flavors of this classic dessert.
Recipe Tips
- Choose the Right Bread: Use bread that is a day old. Fresh bread might get too soft, but older bread soaks up the egg mixture just right, giving you a nice texture.
- Soak the Bread Well: Make sure all the pieces of bread get soaked evenly in the egg mix. Let them sit for a few minutes before you bake so the bread can soak up all the liquid. This helps avoid dry parts in your pudding.
- Don’t Overbake: Watch your bread pudding while it bakes. It should be golden on top and set in the middle. A little wiggle is okay, but it shouldn’t be runny. If you bake it too much, it will be dry.
- Let It Cool: After baking, let the bread pudding cool for about 20 minutes. This helps it set up nicely so it doesn’t fall apart when you cut it.
- Adjust the Sauce: Change the amount of whiskey in the sauce to suit your taste. If you like a lighter whiskey flavor, use less or replace it with non-alcoholic vanilla extract. Taste the sauce before you add it to the pudding to make sure it tastes good with it.
What To Serve With Bread Pudding
Bread Pudding with Whiskey Cream Sauce goes great with vanilla ice cream, whipped cream, caramel sauce, and cinnamon. You can also serve it with fresh berries, powdered sugar, coffee gelato, and a hot cup of coffee for a really cozy and delicious dessert.
How To Store Bread Pudding
- In the fridge: Let the bread pudding cool completely. Then, cover the dish with plastic wrap or put the pudding into a container that seals tight. Keep it in the fridge for up to 3 to 4 days.
- In the freezer: If you want to keep the bread pudding for longer, wrap it well with aluminum foil, then put it in a freezer bag or a container that’s safe for the freezer. You can freeze it for up to 2 months. To eat it, thaw the pudding in the fridge overnight and then reheat it.
How To Reheat Bread Pudding
- In The Oven: Preheat the oven to 350°F (175°C). Place the leftover bread pudding in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
- In The Microwave: Put a portion of the bread pudding in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
- In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the bread pudding to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Bread Pudding Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 575
- Total Fat: 28 g
- Saturated Fat: 17 g
- Carbohydrates: 75 g
- Dietary Fiber: 1 g
- Sugar: 53 g
- Protein: 9 g
- Cholesterol: 145 mg
- Sodium: 410 mg
FAQs
Can I Use Different Bread?
Yes, you can use other breads like French bread, challah, or brioche. These breads soak up the egg mix well. Make sure the bread is a bit stale for the best result.
What If I Don’t Want To Use Whiskey?
If you don’t want to use whiskey, you can use apple cider, apple juice, or non-alcoholic vanilla extract as a substitute. This way, you can still get a great flavor without alcohol.
How Do I Know When The Bread Pudding Is Done?
The pudding is ready when the top is golden and the middle is set but still a bit wobbly. You can also poke it with a knife in the center; if it comes out mostly clean, it’s done.
Can I Make This Bread Pudding Ahead Of Time?
Yes, you can prepare the bread pudding a day in advance and refrigerate it before baking. When ready to serve, simply bake it as directed. You may need to add an extra 5-10 minutes to the baking time if it’s cold from the fridge.
Try More Pioneer Woman Recipes:
- Pioneer Woman Corn Pudding
- Pioneer Woman Banana Pudding
- Pioneer Woman Rice Pudding
- Pioneer Woman Chocolate Pudding
- Pioneer Woman Lemon Bread Pudding
Pioneer Woman Bread Pudding
Description
Pioneer Woman Bread Pudding with Whiskey Cream Sauce is made with eggs, melted butter, vanilla extract, milk, granulated sugar, sourdough bread, and pecans. This easy Bread Pudding with Whiskey Cream Sauce recipe creates a tasty dessert that takes about 2 hours to prepare and can serve up to 8 people.
Ingredients
Ingredients For the Bread Pudding:
Ingredients For the Whiskey Cream Sauce:
Instructions
- Prepare the Bread Pudding Base: Heat your oven to 325°F. In a large mixing bowl, whisk together the eggs, melted butter, vanilla extract, and milk until they are thoroughly combined. Then, stir in the sugar until it is completely dissolved.
- Arrange the Bread: Place the sourdough bread cubes tightly in a 9-inch square baking dish. Arrange the crusts facing up around the edges and scattered within the dish to ensure even cooking. Then, pour the egg and milk mixture over the bread cubes, making sure all are evenly soaked.
- Add Nuts and Bake: Sprinkle the finely chopped pecans evenly over the soaked bread. Place the dish in the preheated oven and bake for 55 to 70 minutes. The pudding is ready when the top is golden brown and the pudding sets.
- Make the Whiskey Cream Sauce: While the bread pudding is baking, prepare the sauce. Combine the sugar, butter, and heavy cream in the same mixing pot. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture just starts to simmer. Then, remove from heat and stir in the whiskey or its substitute.
- Serve and Enjoy: Drizzle the warm whiskey cream sauce generously over each serving of bread pudding. Serve warm to enjoy the comforting and rich flavors of this classic dessert.
Notes
- Choose the Right Bread: Use bread that is a day old. Fresh bread might get too soft, but older bread soaks up the egg mixture just right, giving you a nice texture.
- Soak the Bread Well: Make sure all the pieces of bread get soaked evenly in the egg mix. Let them sit for a few minutes before you bake so the bread can soak up all the liquid. This helps avoid dry parts in your pudding.
- Don’t Overbake: Watch your bread pudding while it bakes. It should be golden on top and set in the middle. A little wiggle is okay, but it shouldn’t be runny. If you bake it too much, it will be dry.
- Let It Cool: After baking, let the bread pudding cool for about 20 minutes. This helps it set up nicely so it doesn’t fall apart when you cut it.
- Adjust the Sauce: Change the amount of whiskey in the sauce to suit your taste. If you like a lighter whiskey flavor, use less or replace it with non-alcoholic vanilla extract. Taste the sauce before you add it to the pudding to make sure it tastes good with it.
