Ingredients
Scale
The key to this dish lies in selecting the right ingredients that bring out the best flavors without overwhelming the simplicity I cherish. I always opt for fresh pumpkin puree—homemade if I have the time, or a trusted canned variety otherwise—and rich, full-fat milk or cream to create that velvety custard. The bread is another star; I prefer thick-cut brioche or challah because their sturdy crumb soaks up the custard beautifully without turning mushy. Here’s what you’ll need:
- 1 loaf (about 12 ounces) brioche or challah bread, cut into 1-inch cubes
- 1 cup pumpkin puree (fresh or canned)
- 1 cup whole milk or heavy cream
- 4 large eggs
- 2/3 cup brown sugar, packed
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Optional: powdered sugar or maple syrup for serving
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Place the cubed bread evenly in the prepared dish, making sure it’s spread out but packed snugly.
- In a large mixing bowl, whisk together the eggs, pumpkin puree, milk or cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
- Pour the pumpkin custard mixture evenly over the bread cubes, gently pressing the bread down to soak up the liquid. Let it sit for 10-15 minutes to absorb fully.
- Bake uncovered for 45-50 minutes, or until the custard is set and the top is golden brown with slightly crispy edges.
- Remove from the oven and let cool for a few minutes before serving. Dust with powdered sugar or drizzle with maple syrup if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pumpkin French Toast Bake, recipe, cooking, food
