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Pioneer Woman Pumpkin Bread Pudding - recipe card

Pioneer Woman Pumpkin Bread Pudding

  • Author: Anabelle Mclean
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 80
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A cozy, custard-soaked bread pudding with deep pumpkin flavor, warm autumn spices, and a soft, almost soufflé-like center beneath a golden, caramelized top. Each spoonful is rich, velvety, and lightly sweet with pockets of tender bread that melt into the spiced pumpkin custard.

Ingredients

Scale
  • 4 cups day-old French bread or brioche, cut into 1-inch cubes (about 6 oz)
  • 2 tbsp unsalted butter, melted, plus extra for greasing
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1 cup canned pumpkin purée (pure pumpkin, not pie filling)
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp fine sea salt
  • 2 tbsp granulated sugar, for topping
  • 1/4 tsp ground cinnamon, for topping

Instructions

  1. Preheat oven to 350°F (177°C). Grease an 8-inch square baking dish generously with unsalted butter, making sure to coat the bottom and all sides so the bread pudding releases cleanly and develops a lightly crisp edge.
  2. Spread the cubed bread on a rimmed baking sheet and toast in the preheated oven for 8 to 10 minutes, stirring halfway, until the cubes are dry and lightly golden at the edges. This step prevents the bread from turning gummy in the custard.
  3. Transfer the toasted bread cubes to the prepared baking dish and drizzle with the 2 tablespoons of melted butter. Toss gently with your hands or a spatula until the cubes are evenly coated, then spread them into an even layer.
  4. In a large mixing bowl, whisk the 3 large eggs until completely smooth and uniform in color, about 30 seconds. This ensures the custard sets evenly without visible egg streaks.
  5. Add the granulated sugar and light brown sugar to the eggs and whisk vigorously for 1 minute, until the mixture is slightly thickened and the sugars are fully dissolved. Rub a bit between your fingers to confirm no graininess remains.
  6. Whisk in the pumpkin purée, whole milk, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and fine sea salt. Continue whisking for 1 to 2 minutes until the custard is completely smooth and the spices are fully incorporated with no clumps.
  7. Slowly pour the pumpkin custard over the bread cubes in the baking dish, using the back of a spoon to gently press the bread down into the liquid. Every cube should be submerged or at least saturated; let the mixture rest for 10 minutes so the bread absorbs the custard fully.
  8. In a small bowl, combine the 2 tablespoons of granulated sugar with the 1/4 teaspoon of cinnamon. Sprinkle this mixture evenly over the top of the bread pudding right before baking; it will create a delicate, crisp, caramelized crust.
  9. Place the baking dish in the center of the 350°F (177°C) oven and bake for 45 minutes. The edges will start to puff and turn deeply golden while the center remains slightly jiggly.
  10. Continue baking for an additional 10 to 15 minutes if needed, until a knife inserted into the center comes out clean with no wet custard clinging to it. The top should be deeply golden brown and the pudding should be puffed and set.
  11. Remove from the oven and let the bread pudding rest for 10 minutes on a wire rack. This resting time allows the custard to finish setting from residual heat and makes slicing much easier.
  12. Serve the bread pudding warm, in generous spoonfuls or cut squares. Optionally top with lightly sweetened whipped cream or a scoop of vanilla ice cream, and a light dusting of cinnamon.

Notes

Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 45 to 60 seconds, or place the whole dish covered with foil in a 300°F (149°C) oven for 15 to 20 minutes. To freeze, wrap the cooled bread pudding tightly in plastic wrap followed by foil and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered at 300°F (149°C) until warmed through.

Nutrition

  • Calories: 568
  • Sugar: 52g
  • Sodium: 415mg
  • Unsaturated Fat: 15g
  • Carbohydrates: 76g
  • Fiber: 4g
  • Protein: 11g
  • Cholesterol: 188mg

Keywords: pioneer woman pumpkin bread pudding, pumpkin bread pudding, baked pumpkin pudding, autumn dessert, Thanksgiving dessert, custard bread pudding, spiced pumpkin bake, fall baking, make-ahead dessert, canned pumpkin recipe

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