Ingredients
Scale
- 1 loaf of challah or brioche bread, cut into cubes
- 1 cup canned pumpkin puree
- 6 large eggs
- 2 cups milk (or almond milk for a dairy-free option)
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans or walnuts (optional)
- Maple syrup for serving
Instructions
- Cut the bread into 1-inch cubes and place in a greased 9×13 inch baking dish.
- In a bowl, whisk together pumpkin puree, eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt.
- Pour the mixture over the bread cubes and gently toss to coat. Add nuts if using.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
- Preheat oven to 350°F (175°C) and bake for about 45 minutes until golden and set.
- Let cool, cut into squares, and serve warm with maple syrup.
Notes
- Chilling overnight enhances the flavor.
- Use dairy-free milk for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 15g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg