Description
Warm cinnamon and nutmeg mingle with creamy pumpkin custard as it soaks into French bread cubes. Baked to a golden crisp and finished with toasted pecans, this casserole fills the kitchen with cozy fall aromas.
Ingredients
- 12 cups French bread cubes
- 8 large eggs
- 2 cups milk
- 1 cup heavy cream
- 15 ounces pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread the French bread cubes evenly in the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, and heavy cream until well combined.
- Add the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, vanilla, and salt to the egg mixture and whisk until smooth.
- Pour the pumpkin custard over the bread cubes, pressing gently to ensure the bread absorbs the liquid. Cover and refrigerate for at least 1 hour or overnight.
- Remove the casserole from the refrigerator 15 minutes before baking. Sprinkle the chopped pecans on top and drizzle with the melted butter.
- Bake uncovered for 45 to 55 minutes, or until the custard is set and the top is golden brown.
- Allow the casserole to rest for 10 minutes before slicing and serving.
Notes
- Prepare the casserole the night before to save time on busy mornings.
- Substitute half-and-half for heavy cream to make a lighter version.
- For extra crunch, top with a streusel made from flour, brown sugar, and cold butter.
- Serve warm with maple syrup, whipped cream, or powdered sugar.