Ingredients
Scale
- 1 pound loaf of French bread or Brioche, cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- For the topping: 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup chopped pecans (optional)
Instructions
- Grease a 9×13 inch baking dish with butter or non-stick cooking spray.
- Place the bread cubes into the prepared baking dish, spreading them out evenly.
- In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth.
- Pour the pumpkin mixture evenly over the bread cubes. Use a spoon to gently press the bread down so every piece is coated in the liquid.
- In a separate small bowl, combine the flour, brown sugar, and cinnamon for the topping. Use a fork or a pastry cutter to mix in the cold butter until the mixture looks like coarse crumbs. Stir in the pecans if you are using them.
- Sprinkle the topping evenly over the soaked bread.
- Cover the dish and refrigerate for at least 2 hours, or ideally overnight, to let the flavors meld.
- When ready to bake, preheat your oven to 350°F (175°C).
- Bake uncovered for 45 to 55 minutes. The casserole should be puffed up, golden brown on top, and the center should be set.
- Remove from the oven and let it sit for 5 minutes before serving warm.
- Cook Time: 3 hours