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Pioneer Woman Pumpkin Bread Pudding

Pioneer Woman Pumpkin Bread Pudding - recipe card
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A decadent autumn dessert with a golden crunchy top and a soft, custardy middle. The pumpkin purée, warm spices, and maple-brown sugar sauce make it a cozy, comforting treat that’s perfect for holiday gatherings or Sunday night dessert.

Ingredients

Scale
  • 10 cups (about 12 oz / 340g) day-old brioche or challah bread, cut into 1-inch cubes
  • 3 large eggs
  • 1 cup (240 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) pumpkin purée (not pumpkin pie filling)
  • 3/4 cup (150g) packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (60g) unsalted butter, melted, plus more for greasing the dish
  • For the sauce:
  • 1/2 cup (120g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (120 ml) maple syrup
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (177°C). Grease a 9×9-inch (or similar 2-quart) baking dish with butter or nonstick spray. Place your day-old bread cubes in the dish, spreading them evenly; they should fill about 3/4 of the dish.
  2. In a large mixing bowl, whisk the eggs until the yolks and whites are completely blended and slightly frothy, about 30 seconds. This ensures the custard sets evenly.
  3. Add the whole milk, heavy cream, pumpkin purée, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt to the eggs. Whisk thoroughly until the sugar is dissolved and the mixture is smooth, with no lumps of brown sugar or pumpkin.
  4. Pour the custard mixture evenly over the bread cubes. Press down gently with a spatula so all the bread is submerged and absorbing the liquid. Let it sit for 10 minutes, allowing the bread to soak up the custard — this is the key to a pudding that’s creamy all the way through.
  5. Drizzle the melted butter over the top of the bread pudding. This adds richness and helps the top brown beautifully.
  6. Place the baking dish on a rimmed baking sheet (to catch any overflow) and bake in the preheated oven for 45 to 50 minutes. The top should be golden brown and slightly puffed, and the center should be just set — a knife inserted near the center should come out mostly clean but with a few moist crumbs. If the top starts to get too dark before the center is set, tent loosely with foil for the last 10 minutes.
  7. While the pudding bakes, make the maple sauce. In a small saucepan over medium heat, melt the butter, then add the sugar, heavy cream, maple syrup, and salt. Stir constantly with a whisk until the sugar is dissolved and the sauce is smooth and slightly thickened, about 5-7 minutes. Remove from heat and stir in the vanilla. The sauce will thicken more as it cools.
  8. Let the bread pudding cool on a wire rack for at least 10 minutes before serving. This allows it to set up so it slices cleanly.
  9. To serve, spoon a generous portion onto a plate or into a bowl, and drizzle the warm maple sauce over the top. For extra indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Storage: Cover leftover bread pudding tightly with plastic wrap or foil and refrigerate for up to 4 days. To reheat, place a portion in a microwave-safe dish and heat on medium power in 30-second intervals until warmed through (about 1-2 minutes total), or warm in a 350°F oven for 10-15 minutes. The maple sauce can be stored in an airtight container in the fridge for up to 1 week; reheat in the microwave or on the stovetop over low heat, adding a splash of cream or milk if it’s too thick. You can freeze the baked bread pudding (without sauce) for up to 2 months. Wrap it tightly in plastic wrap then foil. Thaw in the refrigerator overnight before reheating in the oven at 325°F for 15-20 minutes. The sauce is not freezer-friendly.

Nutrition

Keywords: pumpkin bread pudding, bread pudding, pumpkin dessert, fall baking, Thanksgiving dessert, baked custard, brioche dessert, maple sauce, warm spices, comfort food

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-pumpkin-bread-pudding-recipe/