Hamdi Saidani Pioneer Woman Cinnamon Bread Pudding is made with whole milk, heavy cream, large eggs, granulated sugar, nut-flavored liqueur, vanilla extract, kosher salt, cinnamon challah, and walnuts. This easy Cinnamon Bread Pudding recipe creates a tasty dessert that takes about 2 hours to prepare and can serve up to 12 people.
Pioneer Woman Cinnamon Bread Pudding Ingredients
- 2 cups whole milk
- 3/4 cup heavy cream
- 4 large eggs
- 1/2 cup granulated sugar, plus 1 tablespoon for garnish
- 1/3 cup nut-flavored liqueur (such as Di Saronno or Frangelico)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 7 cups large dice cinnamon challah (or plain challah or brioche, plus 2 teaspoons ground cinnamon if using plain bread), approximately 12 ounces
- 1 cup walnuts, toasted and coarsely chopped
How To Make Pioneer Woman Cinnamon Bread Pudding
- Preheat the Oven: Heat your oven to 350 degrees F and position a rack in the middle.
- Mix the Custard: In a medium bowl, whisk together the milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt until the egg is fully incorporated and the mixture is smooth.
- Prepare the Bread Mixture: Evenly distribute the diced bread and chopped walnuts in a 2-quart baking dish. Pour the custard mixture over the bread, ensuring it’s evenly soaked, and let it sit for at least 15 minutes.
- Set Up the Water Bath: While the bread is soaking, bring about 8 cups of water to a simmer. Sprinkle the remaining 1 tablespoon of sugar over the bread pudding. Place the baking dish into a larger roasting pan and carefully add the hot water to reach halfway up the sides of the baking dish.
- Bake and Serve: Bake for 50 to 60 minutes, or until the custard is set and the top is lightly browned. Remove the baking dish from the water bath and let it sit for 5 to 10 minutes. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
Recipe Tips
- Choose the Right Bread: Use bread that is a bit dry. This helps the bread soak up the liquid without getting too mushy. If you use plain bread, remember to add some cinnamon for extra flavor.
- Mix Well: Make sure to mix the liquid ingredients really well. This stops any egg lumps and makes sure your pudding is smooth and even.
- Soak the Bread: Let the bread sit in the liquid for at least 15 minutes before you bake it. This makes sure the bread soaks up all the flavor and moisture, making your pudding soft and tasty.
- Bake in a Water Bath: When you bake the pudding, put the baking dish in a bigger pan with water. This helps cook everything nicely and keeps the edges from burning and the middle from being too raw.
- Check if It’s Cooked: The pudding is done when the top is brown and the middle is set but still a bit wobbly. Don’t cook it too long, or it might dry out. Let it cool a bit before you serve it.
What To Serve With Cinnamon Bread Pudding
Serve this cinnamon bread pudding with vanilla ice cream, caramel, maple syrup, and cream. You can also add fresh berries, bananas, powdered sugar, or enjoy it with a hot cup of coffee for a perfect dessert.
How To Store Cinnamon Bread Pudding
- In the Fridge: Let the bread pudding cool down, then cover it or put it in a sealed container. Keep it in the fridge for 3 to 4 days.
- In the Freezer: Wrap it well in foil and put it in a freezer bag or container. You can freeze it for up to 2 months. Thaw in the fridge before reheating.
How To Reheat Leftover Cinnamon Bread Pudding
- Oven Method: Heat your oven to 350°F (175°C). Cover the bread pudding with foil and warm it for 15-20 minutes.
- Microwave Method: Place some pudding in a microwave dish and loosely cover with wrap. Microwave on high for 2-3 minutes, stirring in the middle.
- Air Fryer Method: Set the air fryer to 350°F (175°C) and put the pudding in a suitable container. Warm for 5-10 minutes, checking it now and then.
Pioneer Woman Cinnamon Bread Pudding Nutrition Facts
Serving Size: 1 of 12 servings
- Calories: 328
- Total Fat: 17 g
- Saturated Fat: 6 g
- Carbohydrates: 34 g
- Dietary Fiber: 1 g
- Sugar: 16 g
- Protein: 9 g
- Cholesterol: 101 mg
- Sodium: 258 mg
FAQs
Can I Use Low-fat Milk Instead Of Whole Milk And Heavy Cream?
Yes, you can use low-fat milk, but the texture and richness of the pudding may be slightly less creamy compared to using whole milk and heavy cream.
What Can I Use If I Don’t Have Nut-flavored Liqueur?
If you don’t have nut-flavored liqueur, you can substitute it with an equal amount of orange liqueur, or you can skip the alcohol and use 1 teaspoon of almond extract for a similar nutty flavor.
Can This Recipe Be Made In Advance?
Yes, you can prepare the bread pudding a day in advance and refrigerate it overnight. Just add an extra 5-10 minutes to the baking time if you’re baking straight from the refrigerator.
How Do I Know When The Bread Pudding Is Perfectly Cooked?
The pudding is done when the edges are set and slightly pulling away from the sides of the dish, and the center should be just a bit wobbly but not liquid. A knife inserted in the center should come out clean.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chocolate Chip Bread Pudding
- Pioneer Woman Lemon Bread Pudding
- Pioneer Woman French Toast Bread Pudding
- Pioneer Woman White Chocolate Bread Pudding
Pioneer Woman Cinnamon Bread Pudding
Description
Pioneer Woman Cinnamon Bread Pudding is made with whole milk, heavy cream, large eggs, granulated sugar, nut-flavored liqueur, vanilla extract, kosher salt, cinnamon challah, and walnuts. This easy Cinnamon Bread Pudding recipe creates a tasty dessert that takes about 2 hours to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the Oven: Heat your oven to 350 degrees F and position a rack in the middle.
- Mix the Custard: In a medium bowl, whisk together the milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt until the egg is fully incorporated and the mixture is smooth.
- Prepare the Bread Mixture: Evenly distribute the diced bread and chopped walnuts in a 2-quart baking dish. Pour the custard mixture over the bread, ensuring it’s evenly soaked, and let it sit for at least 15 minutes.
- Set Up the Water Bath: While the bread is soaking, bring about 8 cups of water to a simmer. Sprinkle the remaining 1 tablespoon of sugar over the bread pudding. Place the baking dish into a larger roasting pan and carefully add the hot water to reach halfway up the sides of the baking dish.
- Bake and Serve: Bake for 50 to 60 minutes, or until the custard is set and the top is lightly browned. Remove the baking dish from the water bath and let it sit for 5 to 10 minutes. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Choose the Right Bread: Use bread that is a bit dry. This helps the bread soak up the liquid without getting too mushy. If you use plain bread, remember to add some cinnamon for extra flavor.
- Mix Well: Make sure to mix the liquid ingredients really well. This stops any egg lumps and makes sure your pudding is smooth and even.
- Soak the Bread: Let the bread sit in the liquid for at least 15 minutes before you bake it. This makes sure the bread soaks up all the flavor and moisture, making your pudding soft and tasty.
- Bake in a Water Bath: When you bake the pudding, put the baking dish in a bigger pan with water. This helps cook everything nicely and keeps the edges from burning and the middle from being too raw.
- Check if It’s Cooked: The pudding is done when the top is brown and the middle is set but still a bit wobbly. Don’t cook it too long, or it might dry out. Let it cool a bit before you serve it.
