Pioneer Woman Pumpkin Bread Pudding Recipe

This Pioneer Woman Pumpkin Bread Pudding is a rich and custardy recipe, which is made with hearty French bread and a creamy, spiced pumpkin filling. It’s the ultimate fall comfort food dessert, perfect for a crowd and ready in about an hour.

Pioneer Woman Pumpkin Bread Pudding Ingredients

• 1 (16 oz) loaf hearty crusty French bread, cut into 1-inch cubes
• 1/2 cup (110g) packed light brown sugar
• 1/2 cup (105g) granulated sugar
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 4 large eggs
• 2 large egg yolks
• 1 1/2 cups half and half
• 1 cup whole milk
• 1 (15 oz) can pumpkin puree
• 1 tsp vanilla extract

For Serving:

• Salted caramel sauce
• 1/2 cup toasted pecans, chopped
• Sweetened whipped cream

How To Make Pioneer Woman Pumpkin Bread Pudding

1. Prep Oven and Make Custard: Preheat your oven to 350°F. In a large mixing bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt.
2. Finish the Custard: Whisk in the eggs and egg yolks until combined. Then, stir in the half and half, milk, pumpkin puree, and vanilla until the custard is smooth.
3. Soak the Bread: Place the bread cubes in an extra-large mixing bowl. Pour the pumpkin custard mixture evenly over the bread cubes and gently toss to coat. Let the mixture rest for 10 minutes to allow the bread to absorb the custard.
4. Bake: Spoon the mixture into a buttered 9×13-inch baking dish. Bake for 45 to 50 minutes, until the pudding is set and a knife inserted into the center comes out clean.
5. Serve: Let the bread pudding cool for a few minutes before slicing. Serve warm, topped with a generous drizzle of salted caramel sauce, a sprinkle of toasted pecans, and a dollop of sweetened whipped cream.

Recipe Tips

• What’s the best bread to use? A sturdy, crusty bread like French bread or a day-old baguette is essential. Soft breads will turn to mush. You want a bread that can soak up the custard without completely disintegrating.
• Why let the bread soak? The 10-minute resting period is a crucial step. It gives the dry bread cubes time to fully absorb the rich pumpkin custard, ensuring that the final pudding is moist and flavorful all the way through, with no dry spots.
• How do I know when it’s “set”? The bread pudding is done when the custard has cooked through. The top will be golden brown, and the center should not be liquidy or overly jiggly. A knife inserted near the center should come out without any wet, uncooked custard on it.
• Can I make this ahead of time? Yes! This is a great make-ahead dessert. You can assemble the entire dish, cover it, and store it in the refrigerator for up to a day. You may need to add 10-15 minutes to the baking time since it will be starting from cold.

What To Serve With Pumpkin Bread Pudding

This decadent dessert is a showstopper on its own, but the toppings take it to the next level:

• A generous drizzle of warm salted caramel sauce
• A scoop of vanilla bean or butter pecan ice cream
• A dollop of fresh, sweetened whipped cream
• A sprinkle of toasted, chopped pecans for crunch

How To Store Pumpkin Bread Pudding

• Refrigerate: Let the bread pudding cool completely, then cover the dish or transfer leftovers to an airtight container. It will keep in the refrigerator for up to 4 days.
• Reheating: Reheat individual portions in the microwave until warm. The texture is still wonderful when reheated.

Pioneer Woman Pumpkin Bread Pudding Nutrition Facts

• Calories: 277kcal
• Carbohydrates: 44g
• Protein: 6g
• Fat: 7g

Nutrition information is estimated and does not include toppings.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Pumpkin Soup Recipe
• Pioneer Woman Pumpkin Cream Cheese Muffins Recipe
• Pioneer Woman Pumpkin Bundt Cake Recipe