Ingredients
Scale
- 1 large loaf of Brioche or Challah bread, cut into 1-inch cubes
- 1 can (15 oz) Pumpkin puree (not pumpkin pie filling)
- 6 large eggs
- 2 cups whole milk or heavy cream
- 1/2 cup maple syrup, plus more for serving
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1/2 cup pecans or walnuts, chopped (optional)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12×17 inch rimmed baking sheet with non-stick spray or a thin layer of butter. Cut your Brioche or Challah loaf into uniform 1-inch cubes. Spread the bread cubes evenly across the prepared sheet pan, ensuring they cover the entire surface in a single, thick layer.
- In a large mixing bowl, whisk together the eggs, pumpkin puree, milk, maple syrup, vanilla extract, pumpkin pie spice, and salt. Continue whisking until the mixture is smooth and the pumpkin is fully integrated into the liquid. This custard will serve as the flavorful base thataks into the bread.
- Pour the pumpkin custard mixture slowly and evenly over the bread cubes on the sheet pan. Use a spatula to gently press down on any dry pieces of bread to ensure they are submerged or coated. Drizzle the melted butter over the top and sprinkle with chopped pecans if you are using them. Place the pan in the oven and bake for 25 to 30 minutes, or until the custard is set and the tops of the bread are golden brown and slightly crisp.
- Remove the pan from the oven and let it rest for 5 minutes to allow the custard to firm up slightly. Dust the entire pan with powdered sugar for a beautiful fall aesthetic. Slice into squares and serve warm with a generous drizzle of extra maple syrup or a dollop of whipped cream.
- Cook Time: 45 minutes