Pumpkin Bread Pudding

Pumpkin Bread Pudding Donatella Arpaia Cooking in Heels Donatella Cooks Fall Dessert Recipes

INGREDIENTS:

(Serves 8 to 10)

  • 4 cups whole milk
  • 1/4 cup heavy cream
  • 8 large eggs
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 (15 ounce) can pumpkin puree
  • 1/2 pound bread, sliced thick and torn into large chunks
  • Butter and brown sugar for preparing the pan
  • 2 cups heavy cream
  • 2 tablespoons confectioners’ sugar

METHOD:

  • Combine the milk, cream, eggs, sugar, cinnamon, cloves, nutmeg, and pumpkin puree in a large bowl and whisk until smooth.
  • Add the bread and stir to be sure all the bread is evenly moistened.
  • Cover and let soak at least 4 hours or overnight in the refrigerator.
  • Preheat the oven to 275 degrees and grease a 9’x5′ loaf pan with butter and dust with brown sugar.
  • Ladle the pudding mixture into the loaf pan or ramekins and bake until set, about 1 1/2 hours.
  • Whip the cream and sugar together until it forms soft mounds.
  • Cut the pudding in slices, top with a dollop of whipped cream, and serve warm.

donatella arpaia recipe for pumpkin bread pudding thanksgiving dessert

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