Description
A decadent autumn breakfast bake featuring cubed brioche soaked in a spiced pumpkin custard, baked until golden and crisp on top.
Ingredients
Scale
- 6 cups brioche or challah bread, cubed into 1-inch pieces
- 1 cup pumpkin puree
- 4 large eggs
- 2 cups whole milk
- 1/2 cup melted unsalted butter
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon vanilla extract
- 2 tablespoons melted butter for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with 2 tablespoons of melted butter.
- Place the cubed bread into the greased baking dish, spreading the pieces evenly.
- In a large mixing bowl, whisk together the eggs, pumpkin puree, whole milk, vanilla extract, and 1/2 cup of melted butter until smooth.
- Stir the brown sugar, ground cinnamon, and ground nutmeg into the liquid mixture until well combined.
- Pour the pumpkin custard evenly over the bread cubes in the baking dish.
- Press the bread down gently with a spatula to ensure all cubes are submerged. Let the casserole rest for 30 minutes (or refrigerate overnight).
- Bake for 35 to 45 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let cool for 10 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American