Ingredients
- 1 loaf of day-old French bread, cut into 1-inch cubes
- 1 cup pumpkin puree
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Pinch of salt
- 2 tablespoons unsalted butter, melted
- Powdered sugar and maple syrup, for serving
If you’re ever out of a specific spice, don’t fret—my abuela taught me the importance of improvisation. Consider using a pumpkin pie spice blend to simplify, or adjust the spices to your personal taste.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- Add the bread cubes into the pumpkin mixture, gently folding until each piece is coated. Let it sit for about 15 minutes to absorb the flavors.
- Transfer the bread mixture into the prepared baking dish, spreading it evenly. Drizzle the melted butter over the top.
- Bake for 40 to 45 minutes, or until the top is golden brown and the center is set. The edges should be slightly crisp, reminiscent of my abuela’s perfectly toasted creations.
- Remove from the oven and let it cool for a few minutes before serving.
As you bake, take a moment to savor the scents wafting from your oven—it’s like a warm hug from the past, reminding me of weekends spent in my family’s Asheville kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International