Ingredients
– 1 lb. day old French bread (brioche, challah), diced (about 1-inch cubes) for the base
– 2 cups milk (or 1 can full-fat coconut milk for dairy-free) for the custard
– ½ cup heavy cream (or ½ cup soy/almond/coconut milk for dairy-free) to add richness
– 1 cup granulated sugar to sweeten the custard
– 1 cup pumpkin puree (not pie filling) for flavor and moisture
– 6 large eggs to bind everything together
– 2 tablespoons vanilla extract for extra depth
– 1 tablespoon pumpkin pie spice for that autumn spice kick
– ½ cup light brown sugar for the streusel topping
– ½ cup all-purpose flour (can replace with 1:1 gluten-free flour if needed) to make the topping crunchy
– ½ cup cold salted butter, diced for the streusel texture
– ⅓ cup chopped pecans (walnuts or omit for allergies) for added crunch in the topping
– 2 teaspoons pumpkin pie spice to spice up the topping
Instructions
1-First, spray a 9×13 inch baking pan with nonstick cooking spray and place the diced bread in it. This sets the foundation for everything.
2-Next, in a medium bowl, whisk together the milk, heavy cream (or substitute), granulated sugar, eggs, pumpkin puree, vanilla, and 1 tablespoon pumpkin pie spice to form the custard. Pour this mixture evenly over the bread cubes, cover, and refrigerate for at least 3-4 hours, preferably overnight, so the bread soaks up all that goodness.
3-Now, for the streusel topping: In a small bowl, combine the light brown sugar, diced cold butter, flour, chopped pecans (or substitute), and 2 teaspoons pumpkin pie spice. Mix it with your fingertips until the butter breaks into small pieces and everything is evenly coated. Sprinkle this over the soaked bread before baking.
4-Preheat your oven to 350ºF and position the rack in the center. Bake for 48-55 minutes until the custard sets and the topping turns golden brown. If it browns too fast, tent it loosely with foil. Let it cool for a few minutes before serving, and add maple syrup or powdered sugar if you like.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍞 Use day-old bread for best texture. Toast fresh bread cubes if needed before soaking.
🌾 Gluten-free and dairy-free substitutions ensure everyone can enjoy this dish.
🍽️ Streusel can be made ahead; test doneness with a skewer to ensure custard is set.
- Prep Time: 4 hours 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving