Pumpkin Bread Pudding

Pumpkin Bread Pudding


  • 1 cup heavy cream
  • 3/4 cup canned pumpkin
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 2 large eggs plus 1 yolk
  • 1 tsp. pumpkin pie spice
  • pinch of salt
  • Pinch of ground cloves
  • 5 cups cubed day-old bread
  • 3/4 stick unsalted butter, melted


  • Preheat oven to 350°F.
  • In a bowl, whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, clove and pumpkin pie spice.
  • In another bowl, toss cubes of bread with butter. Add pumpkin mixture to the bread cubes and toss together. Allow it to soak for approximately ten minutes.
  • Transfer to an ungreased 2-4- inch square baking dish and bake approximately 25 minutes or until custard is set.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.