Pumpkin Sourdough Bread Pudding

2 servings

¼ cupcooked pumpkin puree or use pureed butternut squash

⅓ cupheavy cream

⅕ cupsugar any works; we like coconut palm sugar

1 wholeeggs

⅕ tspsea salt

⅔ tsppumpkin spiceor use ground cinnamon, ginger, allspice, cloves

⅓ tspvanilla extractoptional

1 ⅔ cupsstale bread, cut in cubessourdough, regular, brioche or your favorite bread

⅓ handfulchopped walnutsoptional

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Turn your oven to 350˚ F.
In a medium bowl, mix well the pumpkin puree, cream, eggs, sugar, salt, spices, and vanilla extract (if using). Set aside.
Put the bread cubes in an 8"x8" baking dish and pour the melted butter over it. Give it a quick stir. You can also leave this sitting on the counter for a bit longer.
Pour the pumpkin mix and nuts, if you're using them, over the buttered bread cubes. Again, mix this well to make sure the bread cubes are coated well by the pumpkin mixture.
Bake for 25-30 minutes.
Serve warm with vanilla ice cream.