Ingredients
- 1 loaf Brioche or Challah bread, cut into cubes
- 1 cup pumpkin puree
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 teaspoon vanilla extract
- 1/2 cup pecans or walnuts, for topping
- Powdered sugar, for serving
- Maple syrup or whipped cream, for serving
Instructions
- Prepare your bread: Cut it into cubes and set aside.
- Make the custard: Whisk together the pumpkin puree, eggs, milk, cream, brown sugar, spices, and vanilla in a large bowl until smooth.
- Combine: Place the bread cubes in a greased baking dish, then pour the custard mixture over the bread. Gently press down to ensure all pieces are soaked.
- Chill: Cover the dish with plastic wrap and let it sit in the fridge for at least 120 minutes—or ideally overnight.
- Bake: Preheat your oven to 350°F. When ready, uncover the casserole and sprinkle your choice of nuts over the top. Bake for 35-45 minutes, or until the top is golden brown and crispy.
- Serve: Allow it to cool for a few minutes. Dust with powdered sugar if desired and serve warm with maple syrup or whipped cream.
Notes
For best results, use day-old bread to avoid a soggy casserole. Feel free to customize toppings and sweetness level.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian