Description
Warm spices swirl through fluffy brioche cubes soaked in creamy pumpkin custard. Topped with a crisp brown sugar streusel, each bite offers tender, autumnal flavors and a buttery crunch.
Ingredients
- 1 loaf brioche bread
- 2 cups milk
- 4 large eggs
- 3/4 cup pumpkin puree
- 1/4 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch salt
- 1/4 cup all purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Cut the brioche bread into 1-inch cubes and spread evenly in the prepared baking dish.
- In a large bowl whisk together the milk, eggs, pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and salt until smooth.
- Pour the pumpkin custard mixture evenly over the bread cubes, pressing gently to soak the bread.
- In a small bowl combine the flour, brown sugar, and melted butter to form a crumbly streusel topping.
- Sprinkle the streusel mixture evenly over the soaked bread.
- Bake for 45 to 50 minutes, or until the custard is set and the top is golden brown.
- Let the bake rest for 10 minutes before serving.
Notes
- This bake can be prepared the night before; cover and refrigerate overnight.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve warm with maple syrup, whipped cream, or a dusting of powdered sugar.
- For a gluten-free version use gluten-free bread and flour.