Ingredients
Scale
- 1 large loaf of Brioche or Challah bread (sliced 1-inch thick)
- 6 large eggs
- 1 ½ cups whole milk or half-and-half
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
- ½ cup light brown sugar, packed
- 4 tablespoons unsalted butter, melted
- ½ cup chopped pecans (optional)
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Generously grease a large rimmed baking sheet with butter or non-stick cooking spray to prevent sticking. In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a pinch of salt until the mixture is smooth and well combined. In a separate small bowl, mix the brown sugar, melted butter, and chopped pecans to create your fall topping.
- Dip each slice of bread into the pumpkin custard mixture, allowing it to soak for about 10 seconds per side so it absorbs the liquid without falling apart. Arrange the soaked slices in a single layer on the prepared baking sheet. Pour any remaining custard over the bread slices. Sprinkle the brown sugar and pecan mixture evenly across the top of the bread. Place the pan in the oven and bake for 20 to 25 minutes, or until the tops are golden brown and the custard is set.
- Remove the sheet pan from the oven and let it rest for 5 minutes. This allows the custard to firm up slightly for easier serving. Use a spatula to lift the slices onto individual plates. Serve warm with an extra drizzle of maple syrup, a dollop of whipped cream, or a dusting of powdered sugar. Pair it with a hot cup of coffee or apple cider for the complete fall experience.
- Cook Time: 40 minutes