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Pumpkin bread pudding pioneer woman style with vanilla sauce
Vicky Sharma

Pumpkin Bread Pudding Pioneer Woman

A warm and cozy fall dessert made with soft bread cubes soaked in a creamy pumpkin custard and baked until golden. This pumpkin bread pudding pioneer woman style recipe is rich, comforting, and perfect for Thanksgiving, family dinners, or any autumn gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Bread Pudding
  • 6 cups day-old French bread cubed
  • 1 cup pumpkin purée 100% pumpkin, not pie filling
  • 2 cups whole milk
  • ½ cup heavy cream
  • 3 large eggs
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 tablespoons melted butter
Optional Vanilla Sauce
  • ½ cup heavy cream
  • ¼ cup butter
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Small saucepan (for sauce)
  • Oven

Method
 

Step 1 – Preheat the Oven
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
    Greasing baking dish for pumpkin bread pudding
Step 2 – Prepare the Bread
  1. Place the cubed bread evenly into the baking dish.
    If the bread is fresh, lightly toast it in the oven for about 10 minutes to help it absorb the custard better.
Step 3 – Make the Pumpkin Custard
  1. In a large mixing bowl, whisk together:
    pumpkin purée
    eggs
    whole milk
    heavy cream
    brown sugar
    granulated sugar
    vanilla extract
    cinnamon
    nutmeg
    ginger
    salt
    Whisk until smooth and well combined.
Step 4 – Combine Bread and Custard
  1. Pour the pumpkin custard mixture evenly over the bread cubes. Gently press the bread with a spoon so it soaks up the liquid.
    Let the mixture rest for 10–15 minutes.
    Pouring pumpkin custard over bread cubes
Step 5 – Add Butter
  1. Drizzle the melted butter over the top of the soaked bread mixture.
Step 6 – Bake
  1. Bake in the preheated oven for 40–45 minutes or until:
    the top is golden
    The centre is set
    A knife inserted in the middle comes out mostly clean
    Pumpkin bread pudding is baking in the oven
Step 7 – Make the Vanilla Sauce (Optional)
  1. While the pudding bakes, combine heavy cream, butter, and brown sugar in a saucepan over medium heat.
    Stir until the butter melts and the sugar dissolves. Remove from heat and stir in vanilla extract.
Step 8 – Serve
  1. Serve the pumpkin bread pudding warm with vanilla sauce, whipped cream, or vanilla ice cream.

Notes

  • Use 100% pumpkin purée, not pumpkin pie filling.
  • Day-old or slightly stale bread works best for bread pudding.
  • If your bread is very fresh, toast it lightly before using.
  • Do not overbake the pudding, or it may become dry.
  • Brioche or challah bread creates a richer texture.
Recipe Tips
  • Add toasted pecans or walnuts for extra crunch.
  • Raisins or dried cranberries add natural sweetness.
  • Serve warm for the best flavor and texture.