Pioneer Woman Bread Pudding

Pioneer Woman bread pudding takes 1 hour 15 minutes and sourdough cubes, chopped pecans and a Jack Daniel's cream sauce to make a golden, custardy dessert. This easy baked whiskey bread pudding recipe fits Thanksgiving, Christmas, potlucks and cozy Sunday dinners.

Arrange the bread cubes tightly in the dish with the crusts facing up around the edges, because that is what gives you the golden crown. Skip it and the top turns soggy while the edges slump into the custard.

Tom Perini's original uses sourdough instead of plain white bread, so every cube keeps a little tang against all that sugar. The whiskey cream sauce is cooked on the stove while the pudding bakes, so it goes on warm the moment you slice.

Pioneer Woman Bread Pudding

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

590

kcal

Sourdough cubes soak up a sweet vanilla custard under a crunchy pecan topping, then bake until the crust turns deep golden. A warm Jack Daniel's cream sauce goes over each serving.

Ingredients

• For the Bread Pudding:
  

• 2 eggs
  

• 2 tbsp. melted butter
  

• 2 tbsp. vanilla
  

• 2 1/2 c. milk
  

• 2 c. sugar
  

• 3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes
  

• 1/3 c. pecans, finely chopped
  

• For the Whiskey Cream Sauce:
  

• 1/2 c. sugar
  

• 1 stick butter
  

• 1/2 c. heavy cream
  

• 1/4 c. Jack Daniel's whiskey
  

Directions

• Heat the oven: Preheat the oven to 325°F. Then get a 9-inch baking dish ready for the bread.
• Mix the custard: Beat together 2 eggs, 2 tablespoons melted butter, 2 tablespoons vanilla and 2 1/2 cups milk. Add 2 cups sugar and mix until it dissolves completely.
• Arrange the bread: Pack 3 1/2 to 5 cups of 1-inch sourdough cubes tightly into the baking dish. Keep the crusts facing up around the edges and scatter some within the dish.
• Pour and top: Pour the custard over the bread, then sprinkle 1/3 cup finely chopped pecans all over the top. That way the nuts toast as it bakes.
• Bake the pudding: Bake for 55 to 70 minutes. It is done once the crust is golden brown all over the top.
• Make the whiskey sauce: While the pudding bakes, combine 1/2 cup sugar, 1 stick butter, 1/2 cup heavy cream and 1/4 cup Jack Daniel's whiskey in a saucepan. Bring it to a low boil over low heat, stirring constantly.
• Serve warm: Spoon a little of the cream sauce over each serving of bread pudding. Then store any leftovers in the fridge.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different bread than sourdough?

Day-old French bread or challah works if you cut it into the same 1-inch cubes. Sourdough adds a slight tang that balances the sugar, so the pudding will taste a little sweeter with other breads.

How do I store leftover bread pudding?

Keep leftovers in the fridge in a covered container. Rewarm individual portions gently and spoon fresh sauce over the top before serving.

Can I make the bread pudding ahead of time?

You can bake it earlier in the day and rewarm slices before serving. The whiskey cream sauce is best made fresh, since it takes only a few minutes on the stove.

What can I use instead of Jack Daniel's in the sauce?

Another bourbon or whiskey works the same way in the sauce. If you prefer no alcohol, leave the whiskey out and add a splash more cream and a little extra vanilla.

What is the most common mistake with bread pudding?

Packing the bread loosely or leaving the crusts flat is the usual problem, because the top then bakes up pale and soggy. Press the cubes in snugly and keep the crusts up so the top browns evenly.