Description
Warm aromas of cinnamon and nutmeg swirl through the air as slices of brioche nestle in creamy pumpkin custard, baking to a golden, tender finish that’s sweet and spiced in every bite.
Ingredients
- 8 slices brioche bread
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup heavy cream
- 3 large eggs
- 3 tablespoons maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 tablespoon butter
Instructions
- Preheat the oven to 350°F and grease a 9×9-inch baking dish with butter.
- Arrange the brioche bread slices evenly in the prepared dish.
- In a large bowl whisk together pumpkin puree, milk, heavy cream, eggs, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
- Pour the pumpkin custard mixture over the bread, pressing gently to soak each slice.
- Let the mixture sit for 10 minutes to allow the bread to absorb the custard.
- Bake for 35 to 40 minutes until the top is golden and the center is set.
- Remove from the oven and let cool slightly before serving.
- Slice and drizzle with extra maple syrup or dust with powdered sugar if desired.
Notes
- For extra flavor, stir in chopped pecans or walnuts before baking.
- To make ahead, assemble the night before and refrigerate; bake in the morning adding a few minutes to the bake time.
- For a crisp top, switch the oven to broil for 1 to 2 minutes at the end of baking—watch closely to prevent burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.