Pioneer Woman Bread Pudding

Oh my goodness, have you ever had bread pudding before? It is such a delicious and comforting dessert, perfect for the upcoming fall season. And guess what? I found not one, but two amazing bread pudding recipes from the Pioneer Woman herself.

Bread Pudding #1

This first recipe is the classic Pioneer Woman bread pudding, and let me tell you, it does not disappoint. It is made with day-old French bread, eggs, milk, sugar, vanilla extract, and raisins. Yes, you read that right, raisins. I know some of you may not be a fan of raisins, but trust me, they add the perfect chewy texture to the pudding.

To make this bread pudding, all you have to do is tear the bread into small pieces and place them in a greased baking dish. In a separate bowl, whisk together the eggs, milk, sugar, vanilla, and cinnamon. Pour the mixture over the bread in the baking dish, making sure to coat all of the pieces. Then, sprinkle the raisins on top and gently press them into the mixture.

Now comes the hard part, waiting for the pudding to soak up all of the liquid. You want to let it sit for at least 30 minutes, but preferably up to an hour. Once the pudding is ready, preheat your oven to 350 degrees F and bake it for 50-60 minutes, or until it is golden brown on top and set in the middle.

When the pudding is finished baking, let it cool for a few minutes before serving. You can enjoy it warm or cold, with a scoop of vanilla ice cream or a drizzle of caramel sauce on top.

Bread Pudding #2

Copycat Pioneer Woman Bread Pudding with Whiskey Sauce

Now, if you're feeling a little adventurous and want to try a different twist on bread pudding, then this second recipe is for you. It's a copycat recipe of the Pioneer Woman's bread pudding with whiskey sauce, and let me just say, it is heavenly.

For this recipe, you'll need the same basic ingredients as the first bread pudding, along with some tart apples, brown sugar, and whiskey. To start, peel and chop the apples into small pieces and cook them over medium heat with some butter, brown sugar, and cinnamon. You want the apples to be soft and tender, but not mushy.

Next, cut the bread into small chunks and place them in a greased baking dish. In a separate bowl, whisk together the eggs, milk, sugar, vanilla, and whiskey (yes, whiskey!). Pour the mixture over the bread, making sure to coat all of the pieces. Now, spoon the cooked apples over the top of the bread and gently press them into the mixture.

Just like with the first bread pudding, you'll need to let this one sit for a while to soak up all of the liquid. Then, bake it in a preheated oven for 45-50 minutes, or until it is golden brown and set in the middle.

But wait, there's more! The best part of this bread pudding is the whiskey sauce. To make it, melt some butter in a saucepan and whisk in some brown sugar and heavy cream. Once everything is combined, add in some whiskey and let it cook for a few minutes until it thickens. Pour the sauce over the warm bread pudding and enjoy.

So there you have it, two amazing bread pudding recipes from the Pioneer Woman. Whether you prefer the classic version or the one with a little whiskey kick, you can't go wrong with either one. So grab a fork, a scoop of ice cream, and dig in!

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