Ingredients
Scale
- 1 pound loaf of French bread or Challah, cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup light brown sugar, packed
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted (for the dish)
- Optional: 1/2 cup chopped pecans and maple syrup for topping
Instructions
- Start by greasing a 9×13-inch baking dish with melted butter or non-stick cooking spray. Cut your bread into 1-inch cubes. If the bread is very fresh, you can toast the cubes in a low oven for 10 minutes to dry them out slightly, which helps them soak up more custard without getting mushy.
- In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and salt. Make sure the pumpkin is fully incorporated and the sugar has mostly dissolved into the liquid. This custard is the secret to the rich flavor of the dish.
- Place the bread cubes into the prepared baking dish. Pour the pumpkin custard evenly over the bread. Use a spatula to gently press the bread down so every piece is coated. At this point, you can let it sit for 20 minutes, or cover it and refrigerate it overnight for the best texture.
- Preheat your oven to 350°F (175°C). If you are using pecans, sprinkle them over the top now. Bake for 40 to 45 minutes. The center should be set, and the top should be golden brown and slightly puffed. If the top browns too quickly, you can loosely cover it with foil for the last 10 minutes.
- Remove the dish from the oven and let it cool for about 5 to 10 minutes. This allows the custard to set fully, making it easier to slice and serve. Serve warm with your favorite toppings.
- Cook Time: 1 hour
- Diet: Vegetarian