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Country French Pumpkin Bread Pudding

When you're in the mood for pumpkin pie but don't want to commit to making it, there's sourdough pumpkin bread pudding. It's tangy, it's sweet, it's satisfying, and it's quick. Dare we say it's as easy as pie? Actually, we dare say it's easier than pie.
Course: Breakfast, Dessert, Snack
Keyword: bread pudding, country french, pumpkin, pumpkin pudding, sourdough


  • 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.


*Did you know that canned pumpkin puree is, most of the time, actually butternut squash? If you want ~true~ pumpkin puree, we suggest purchasing a local sugar pie pumpkin and roasting it yourself! No disrespect to butternut squash.