Ingredients
- 1 loaf of French bread, cut into 1-inch cubes (about 10 cups)
- 6 large eggs
- 2 cups milk (whole or 2% for a richer texture)
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional, for added crunch)
- 1/4 cup maple syrup, plus more for serving
Feel free to substitute the milk with almond or oat milk for a dairy-free option. If pecans aren’t your thing, try walnuts or leave them out altogether. This recipe is as flexible as it is flavorful.
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until well combined.
- Place the bread cubes in the prepared baking dish, then pour the pumpkin mixture over the top, ensuring all the bread is soaked.
- Sprinkle the chopped pecans evenly over the casserole and drizzle with 1/4 cup of maple syrup.
- Cover the dish with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the custard is set.
- Let it cool for a few minutes before serving with extra maple syrup on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International