Description
A decadent, baked breakfast casserole featuring buttery brioche soaked in a spiced pumpkin custard. Perfect for autumn mornings and crowd-pleasing brunches.
Ingredients
Scale
- 6 cups brioche bread, cut into 1-inch cubes
- 3 large eggs
- 1.5 cups whole milk
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter (for greasing)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with melted butter.
- Place the brioche cubes evenly into the prepared baking dish.
- In a medium mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract until smooth.
- Pour the pumpkin custard mixture over the bread cubes, gently pressing the bread down with a spatula to ensure all pieces are saturated.
- Let the casserole soak for 30 minutes at room temperature, or cover and 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 rest for 10 minutes before slicing and serving.