Joanna Gaines Bread Pudding Recipe

Joanna Gaines’ bread pudding recipe is one of my favorite desserts to make.

You’ll love how simple yet delicious this dish is, especially with the chocolate-hazelnut twist!

The key to nailing this recipe is to use a good-quality hazelnut spread or melted chocolate for a rich flavor.

Make sure to preheat your oven to 350°F and generously butter your baking dish for the perfect pudding texture.

What sets this bread pudding apart is its creamy, custardy mix of whole eggs, egg yolks, half-and-half, cream, and a touch of vanilla.

Trust me, your kitchen will smell incredible when it’s baking!

How to Make Joanna Gaines’ Bread Pudding

Ingredients

• 1 loaf Pumpkin Bread (cut into cubes)
• 6 whole Eggs
• 2 Egg Yolks
• 2 cups Half-and-Half
• 1 cup Heavy Cream
• 1 cup Granulated Sugar
• 2 tsp Vanilla Extract
• 1/2 cup Melted Butter
• 1/2 cup Melted Chocolate or Hazelnut Spread

Step-by-Step Instructions

Step 1:

Preheat the oven to 350 degrees Fahrenheit.

Generously butter a 9 x 13-inch baking dish.

Step 2:

Cut the pumpkin bread into 1/2- to 1-inch cubes.

Spread the bread cubes on a baking sheet.

Toast the bread cubes at 350 degrees Fahrenheit for 25 minutes.

Stir the bread cubes once during baking to ensure even toasting.

Toast for an additional 10 minutes until the bread is as dry as croutons.

Transfer the toasted bread cubes to the prepared baking dish.

Step 3:

In a large bowl, whisk together the whole eggs and egg yolks until well blended.

Add the half-and-half, heavy cream, granulated sugar, and vanilla extract to the egg mixture.

Mix until the sugar is fully dissolved and the mixture is smooth.

Step 4:

Pour the egg mixture evenly over the toasted bread cubes in the baking dish.

Gently press the bread cubes down so they absorb the egg mixture.

Let the mixture sit for about 10-15 minutes.

Step 5:

Drizzle the melted butter and melted chocolate (or hazelnut spread) over the top.

Cover the baking dish with aluminum foil.

Step 6:

Bake in the preheated oven for about 45-50 minutes.

Remove the aluminum foil for the last 10 minutes to brown the top slightly.

Serve warm.

Tips and Tricks for Making This Recipe

Use Day-Old Bread

Day-old or slightly stale bread works best for bread pudding because it soaks up the custard mixture more effectively.

Don’t Rush the Soaking Time

Allow the bread to soak up the custard mixture thoroughly for a creamy, rich texture in every bite.

Customize the Recipe

Feel free to add your favorite nuts or dried fruits to the bread pudding for added texture and flavor.

Check for Doneness

Insert a knife into the center of the pudding; if it comes out clean, it’s ready! If it’s still liquid in the center, bake for a few more minutes.

Enjoy your delicious Joanna Gaines’ bread pudding!

What to Serve with Joanna Gaines Bread Pudding

Classic Vanilla Ice Cream

You can’t go wrong pairing your bread pudding with a scoop of vanilla ice cream.

The cold, creamy texture of the ice cream contrasts beautifully with the warm bread pudding.

Fresh Berries

Adding a handful of fresh berries like raspberries, blueberries, and strawberries can add a refreshing twist.

The tartness of the berries balances the sweetness of the pudding.

Caramel Sauce

A drizzle of caramel sauce will take your dessert to a delicious new level.

The rich, buttery flavor of caramel is a perfect match.

Whipped Cream

A dollop of homemade whipped cream can add a light and fluffy texture.

It’s simple yet effective in enhancing the overall experience of your dessert.

Candied Pecans

For a crunchy and sweet addition, sprinkle some candied pecans over your bread pudding.

The added nutty flavor and texture make it unique and delightful.

Spiced Chai Tea

Consider serving your bread pudding with a cup of spiced chai tea.

The warm spices in the tea complement the flavors in the bread pudding perfectly.

Variations and Substitutions

Switching Bread Types

You don’t have to stick to pumpkin bread for this recipe.

Try using challah, brioche, or even croissants for a rich texture.

Different Nuts

Hazelnuts are fantastic, but almonds, pecans, or walnuts work well too!

Toasting them before mixing adds extra flavor.

Alternative Sweeteners

You can swap out granulated sugar for brown sugar, honey, or even maple syrup.

Each of these will add a distinct flavor profile to your bread pudding.

Dairy-Free Options

Replace half-and-half and cream with coconut milk or almond milk for a dairy-free version.

Make sure to use a thick, creamy non-dairy milk to achieve the best texture.

Adding Fruits

Dried fruits like raisins, cranberries, or chopped apricots can add a burst of sweetness.

If you prefer fresh fruit, think about adding sliced bananas or berries.

Flavor Tweaks

Instead of vanilla extract, you can experiment with almond extract or even a splash of bourbon.

These little tweaks can really change up the flavor of the bread pudding.

Chocolate Lovers

Replace the melted chocolate with hazelnut spread for a nutty twist.

You can also add chocolate chips for an extra chocolatey punch.

Feel free to get creative with these variations and see which one your family loves the most!

How to Store Leftover Joanna Gaines Bread Pudding

Cool the Bread Pudding

First, let your bread pudding cool completely.

If you wrap it while it’s still warm, condensation will form and make it soggy.

I usually leave it in the same dish it was baked in until it’s at room temperature.

Use Airtight Containers

Once the bread pudding has cooled, wrap it tightly in plastic wrap or transfer it to an airtight container.

This helps maintain its texture and keeps it fresh for longer.

If you have a large portion, consider dividing it into smaller servings for easier storage and reheating later.

Refrigeration and Freezing Tips

Store your bread pudding in the refrigerator if you plan to eat it within 3-4 days.

For longer storage, pop it into the freezer where it can last up to three months without losing its flavor.

Before freezing, make sure it’s double-wrapped to prevent freezer burn.

Common Mistakes to Avoid

Using the Wrong Bread

It’s crucial to pick the right bread for this recipe.

Dense breads, like brioche or challah, soak up the custard better than lighter varieties.

Avoid pre-sliced sandwich bread, as it doesn’t hold up well during baking.

Not Toasting the Bread

Toasting your bread is a key step you don’t want to skip.

It helps the bread cubes absorb the custard without turning soggy.

Spread the cubes out evenly on a baking sheet, and toast them at 350°F for about 25-35 minutes.

Inadequate Mixing of Ingredients

You need to ensure the custard mixture is thoroughly combined for a smooth texture.

Whisk together eggs, yolks, cream, sugar, and other ingredients until fully blended.

This ensures an even distribution of flavors throughout the bread pudding.