Ingredients
Base
- 6 cups cubed brioche or challah
Custard Mixture
- 4 large eggs
- 1 cup whole milk
- ½ cup pumpkin puree
- ¼ cup pure maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Whisk Custard: In a medium bowl, thoroughly whisk together the eggs, milk, pumpkin puree, maple syrup, cinnamon, nutmeg, and vanilla extract until smooth and well combined.
- Soak Bread: Place the cubed brioche or challah evenly in a buttered or nonstick baking dish. Pour the pumpkin custard mixture over the bread cubes, gently pressing the bread down to soak. Let it sit for 20 minutes to fully absorb the liquid.
- Bake: Preheat your oven to 350 °F (175 °C). Bake the soaked casserole uncovered for 40 minutes, or until the top is puffed, golden brown, and a toothpick inserted in the center comes out clean.
Notes
- For added texture and flavor, sprinkle a cinnamon streusel topping before baking.
- This casserole can be assembled the night before; cover and refrigerate, then bake fresh in the morning.
- Use brioche or challah for the best rich, tender texture, but day-old bread works well too for soaking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
