Get ready to go crazy for this incredibly tasty, moist Joanna Gaines Bread Pudding Recipe doused in delectable Caramel Sauce and bursting with fragrant Fall spices. This Pumpkin Bread Pudding (with chocolate chips!) is a soothing, “just because” dessert that will melt in your mouth and fill you with joy any night of the week. It is also a crowd-pleasing alternative to the traditional Thanksgiving dessert.
Try More Recipes From us:
Why You’ll Love This Joanna Gaines Bread Pudding Recipe
- It’s like a luxurious pumpkin pie, but in the form of a cushy bread pudding, with pillows of chocolate chip pumpkin bread doused in a luxurious pumpkin custard.
- In addition, if you make the pumpkin bread in advance, putting together the bread pudding is a snap.
- If you already have a go-to recipe for pumpkin bread, by all means use it; but, you should definitely make this Pumpkin Bread for yourself at some point.
What Is Bread Pudding?
Bread pudding, a dessert made from bread, is common in the cuisines of many different cultures. For both sweet and savory varieties, stale bread and milk or cream are used, along with eggs, some sort of fat (oil, butter, or suet), and a wide range of other ingredients.
Joanna Gaines Bread Pudding Recipe Ingredients
Pumpkin Bread Pudding
- 4 eggs
- 2 egg yolks
- 1 15 oz. can pumpkin puree
- 1 cup sugar
- 2 cup heavy cream
- 1 cup whole milk
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon gourd nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 4 tablespoons butter, cubed
Brown Sugar Caramel Sauce
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
How To Make Joanna Gaines Bread Pudding Recipe
- Turn oven temperature up to 350 degrees F.
- Prepare 1 loaf of pumpkin bread by cutting it into cubes measuring 1/2- to 1-inches in size. Toast at 350 degrees F for 25 minutes with the mixture spread out on a baking sheet. Toast the bread for another 10 minutes, stirring once, or until it is as dry as croutons.
- In the meantime, crack the eggs into a medium bowl and whisk them together. All the other ingredients for the Pumpkin Bread Pudding (excluding the butter) should be stirred in until well blended.
- Spread the cubed pumpkin bread evenly in a 9-by-13-inch oiled baking dish. Press the bread down into the pumpkin mixture to fully soak it. Wait 15 minutes before touching. Distribute butter cubes on top.
- Cook for 60 minutes at 350 degrees Fahrenheit, or until a knife inserted in the middle comes out clean (the center will still be slightly jiggly). Wait at least 30 minutes to serve after cooling on a baking rack.
- Make the caramel sauce by melting the half cup of butter in a small saucepan over medium heat just before serving. Stir in a half cup of packed brown sugar and a quarter cup of heavy cream, whisking constantly, until the sugar melts and the sauce is hot throughout.
- Turn off the heat and add the vanilla. You may create the sauce ahead of time and reheat it when you’re ready to serve, but you may need to add a bit more heavy cream because the sauce will thicken as it sits.
- Caramel Sauce is delicious with Pumpkin Bread Pudding, especially when served warm.
- What to do if you’re out of everything but fresh bread. Cut the loaf of bread into cubes and spread it out on a baking sheet. Put the bread cubes in a preheated oven at 200 degrees Fahrenheit for about 10 minutes, or until they are dry but still a light color. Keep going as directed by the recipe.
- Take advantage of a crusty French or Italian loaf. If you can’t find pre-sliced bread, substitute a high-quality rustic loaf bread. The bread can be cut into larger pieces than usual sandwich bread without becoming stale.
- As a first step in this recipe, soak the raisins in bourbon. Soak them for at least an hour and up to two. You can soak them a day or two in advance if you like.
- Don’t add more heat when creating the sauce. The eggs may curdle if you do this to the mixture.
- If your sauce separates. you can make it smooth again by mixing it.
What To Serve With Joanna Gaines Bread Pudding?
- Pistachio Cheese Ball
- Chocolate-Strawberry Éclair Cake
- Pumpkin Spice Nanaimo Bars
- Coconut-Chocolate Chunk Muffin Tops
How To Store Joanna Gaines Bread Pudding?
In The Fridge:
It will keep in the fridge for 5 days if you make Joanna Gaines’s Bread Pudding. It’s ideal to let it cool down until it’s at room temperature, which typically takes around two hours. After that, you can refrigerate the bread in a glass container, plastic wrap it into individual servings, or both! Glass containers are preferable to plastic ones because of the superior job they do of preventing flavor transfer.
This bread pudding recipe from Joanna Gaines keeps well in the freezer for up to three months. Bread pudding can be frozen uncut, although defrosting from the freezer will take quite some time. Cut your bread into serving sizes that you’ll be happy with, then freeze it separately. This will reduce the amount of time needed to defrost the food and make reheating less of a hassle. It’s important to keep track of the freezing date and then the defrosting date.
How To Reheat Leftover Of Joanna Gaines Bread Pudding?
In The Oven:
In The Microwave:
Put your bread pudding in a microwave-safe dish. To thaw food, use the defrost setting. If your bread pudding feels dry, you may always add some milk or cream. Reheat any leftover bread pudding in the microwave for 1 minute, or in a small saucepan over low heat for 3 to 5 minutes.
When a metal knife inserted close to the middle of your bread pudding comes out clean, you’ll know it’s ready. To make sure your Bread Pudding has achieved a safe internal temperature of 160 degrees F, you can use a food thermometer to test it.
Why Is Bread Pudding Soggy?
After cooking two batches of this classic recipe, you will realize that using fresh bread provides an unpleasantly soggy result. This is because some people love this bread pudding so much that they can’t wait for a loaf to stale before lighting up the oven.
How Do You Keep Bread Pudding From Falling?
Make sure to prepare the bread pudding by hand instead of using a mixer to reduce the amount of air included into the batter, and bake it at a lower, more consistent temperature to prevent it from sinking as it cools. The combination will naturally disintegrate. Minimizing the quantity of climbing before the inevitable crash is possible.
Is Bread Pudding Supposed To Be Jiggly?
Once bread pudding cools, it will firm up and no longer be jiggly. Baking time for your bread pudding should be 35-40 minutes, or until a toothpick inserted in the center comes out clean and the thermometer reads 160 degrees Fahrenheit.
Joanna Gaines Bread Pudding Nutrition Facts
Amount Per Serving ( 1 Cup – 200g )
- Calories 377
- Total Fat 7.3g
- Saturated Fat 4g
- Trans Fat 0.1g
- Cholesterol 74mg
- Sodium 190mg
- Potassium 379mg
- Total Carbohydrate 72g
- Dietary Fiber 13g
- Sugars 55g
- Protein 7.7g
- Vitamin A 8%
- Vitamin C 3%
- Calcium 16%
- Iron 7%
Nutrition Facts Source: Source
- Amount Per Serving
- Calories 377
- % Daily Value *
- Total Fat 7.3g12%
- Saturated Fat 4g20%
- Trans Fat 0.1g
- Cholesterol 74mg25%
- Sodium 190mg8%
- Potassium 379mg11%
- Total Carbohydrate 72g24%
- Dietary Fiber 13g52%
- Sugars 55g
- Protein 7.7g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.