This Pumpkin Bread Pudding Recipe Is Easier Than Pie
August First at Home is a series where we’ll share original recipes that make the most of our fresh – or, sometimes day old – bread and pastries.
With the fall of the first leaf everything seems to become the pumpkin spice version of itself. Lattes. Candles. Even SPAM gets the spiced treatment. Our pastry case is no exception. While it doesn’t entirely transform into a pumpkin spice patch, it does feature the flavor. You might have noticed our pumpkin donuts and maybe indulged in a slice of pumpkin chocolate chip bread, or two … or five. But now it’s not just our pastries getting in on the seasonal action. Our Country French bread can be bippity-boppity-booed into this easier-than-pie pumpkin bread pudding recipe at home.
As temperatures drop, ovens fire up. It’s the weather for sweaters and the season for baking. Autumn’s typical pastry darling is pie, but we understand that you don’t always want to commit to that baking process. However, if you’ve already pre-heated the oven to 350F and are craving something robust, custardy, and homemade; bread pudding is the answer. It’s a no nonsense dessert that delivers the burst of pumpkin you’re looking for in a single forkful. Hey, you’ll master the all-butter pie dough another day.
The Country French Pumpkin Bread Pudding is a dessert and a breakfast. It’s a work lunch and a midnight snack. Enjoy it with a dollop of whipped cream, as an individual slice on a plate, or straight from the pie dish, balancing on your lap, in bed. (The latter, admittedly, being our preferred situation.) This bread pudding may be easier than pie, but it’s just as delicious.
Where to find our bread
You can find loaves of our Country French bread in our cafe, at City Market or Healthy Living. You can find the Country French Pumpkin Bread Pudding recipe below.
Country French Pumpkin Bread Pudding
- 5 cups cubed Country French pieces, about 7 slices
- 1 cup heavy cream
- 1/2 cup whole milk
- 3/4 cups pumpkin puree*
- 2 large eggs
- 1 large egg yolk
- 1 tbsp maple syrup
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- Butter, for the pan
- Vanilla ice cream, to serve (optional)
- Pre-heat the oven to 350F.
- Place the cubed Country French pieces into a medium mixing bowl.
- In a small mixing bowl, whisk the heavy cream, milk, pumpkin puree, eggs, egg yolk, maple syrup, sugar, vanilla extract, cinnamon, ginger, and salt together until it's combined thoroughly. Pour the mixture over the bread and toss until all pieces are coated.
- Allow the bread to soak in the pumpkin mixture for 15 minutes.
- Butter a 9" pie pan. Pour the bread into the pie pan and bake for 30-35 minutes, until the top is toasted and the custard is set. Resist the urge to slice in immediately! Allow the bread pudding to cool for at least 30 minutes before serving.