Description
Cozy fall breakfast featuring pumpkin puree, brioche bread, and warm spices. Perfect for brunch or holidays.
Ingredients
12 slices (about 1-lb) brioche bread – cubed into 1-inch cubes
8 medium eggs
1 ¼ cup whole milk
1 can (5-ounce) evaporated milk
1 can (15-ounce) pumpkin puree
¼ cup granulated sugar
½ cup light brown sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon kosher salt
Cinnamon Sugar Topping:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Instructions
1. Grease a 9×13-inch pan. Layer brioche bread cubes evenly.
2. In a large bowl, beat the eggs and add milk, evaporated milk, pumpkin puree, sugars, vanilla, and spices. Mix well.
3. Pour mixture over the bread cubes, pressing gently to soak.
4. Combine sugar and cinnamon; sprinkle over the top.
5. Cover and refrigerate 30 minutes to overnight.
6. Preheat oven to 350°F (180°C). Bake 45–55 minutes until golden and set.
7. Cool slightly before serving. Serve warm with maple syrup or whipped cream.
Notes
Double the recipe for a crowd. Store leftovers covered in the refrigerator up to 3 days. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 130mg
Keywords: pumpkin breakfast casserole, fall brunch, baked french toast, easy casserole