Ingredients:

  • 6 cups (450g) brioche or challah bread, cubed into 1-inch pieces
  • 1 cup (240ml) pumpkin puree
  • 2 cups (480ml) whole milk
  • 1/2 cup (120ml) evaporated milk
  • 3 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tsp (10g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (1g) ground cloves
  • 1/2 tsp (3g) salt
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 4 tbsp (56g) unsalted butter, melted
  • 1/2 cup (60g) pecans, finely chopped
  • 1/2 tsp (2g) cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray or butter.
  2. Scatter the brioche cubes evenly across the bottom of the baking dish.
  3. In a large bowl, whisk together the eggs and granulated sugar until pale. Stir in the pumpkin puree, whole milk, evaporated milk, and vanilla extract until the mixture is smooth.
  4. Whisk the cinnamon, ginger, nutmeg, cloves, and salt into the custard mixture.
  5. Pour the pumpkin custard evenly over the bread cubes and use a spatula to gently press the bread down to ensure every piece is submerged.
  6. Let the dish sit for 10 minutes on the counter to allow the brioche to absorb the custard.
  7. In a small bowl, combine flour, brown sugar, melted butter, chopped pecans, and cinnamon, stirring until crumbly.
  8. Sprinkle the streusel evenly over the top of the casserole and bake for 50 minutes until golden brown and set.