Pioneer Bread Pudding
Transform your leftover bread into a comforting classic with this Pioneer Bread Pudding, a richly indulgent dessert that’s as easy to make as it is satisfying. Featuring day-old bread soaked in a luscious custard of whole milk, heavy cream, and melted butter, this recipe combines the sweetness of granulated and brown sugars with the warm spices of cinnamon and nutmeg for a flavor profile that’s both nostalgic and irresistible. Optional raisins add a chewy burst of texture, while a dusting of powdered sugar provides the perfect finishing touch. Ready in just over an hour, this golden-brown dessert is perfect for cozy family dinners or holiday gatherings. Serve it warm, topped with whipped cream or a drizzle of caramel sauce, for an unforgettable treat that truly embodies homemade comfort food. Keywords: Pioneer Bread Pudding, classic dessert, bread pudding recipe, comfort food, easy dessert ideas.
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Recipe Information
Ingredients
- 8 cups day-old bread
- 3 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 4 tablespoons unsalted butter, melted
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins (optional)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Cut the day-old bread into 1-inch cubes and spread them evenly in the prepared baking dish. If using raisins, sprinkle them over the bread cubes.
In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, and melted butter until the sugars are dissolved.
In a separate small bowl, lightly beat the eggs, then whisk them into the milk mixture along with the vanilla extract, cinnamon, and nutmeg.
Pour the custard mixture evenly over the bread, ensuring all the cubes are coated. Use the back of a spoon to gently press the bread down so it soaks up the liquid.
Let the mixture sit for 10 minutes to allow the bread to absorb the custard fully.
Place the baking dish in the oven and bake for 40 to 45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Remove the bread pudding from the oven and let it cool for 10–15 minutes before serving. If desired, dust with powdered sugar for garnish.
Serve warm as is, or with a dollop of whipped cream or a drizzle of caramel sauce for an extra treat.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 162.9 g | 59% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 50.5 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 492 mg | 38% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
