Ingredients:

  • 1 pound (450 g) day-old Brioche or Challah bread, cut into 1-inch cubes
  • 1 Tbsp Unsalted Butter, for greasing
  • 6 Large Eggs
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 1 cup (240 g) 100% pure Pumpkin Purée (not pie filling)
  • 1/2 cup packed Light Brown Sugar
  • 1/4 cup Granulated Sugar
  • 2 tsp Vanilla Extract
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • Pinch Ground Clove
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup All-Purpose Flour (for streusel)
  • 1/3 cup packed Light Brown Sugar (for streusel)
  • 1/2 tsp Ground Cinnamon (for streusel)
  • 4 Tbsp cold Unsalted Butter, cubed (for streusel)
  • 1/2 cup Chopped Pecans

Instructions:

  1. Lightly grease a 9x13 inch casserole dish with butter. Cut the bread into uniform 1-inch cubes and distribute them evenly in the prepared dish.
  2. Make the Streusel: In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using your fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans. Set aside.
  3. Whisk the Custard: In a large bowl, whisk together the eggs until frothy. Add the milk, heavy cream, pumpkin purée, both sugars, vanilla, all spices (cinnamon, nutmeg, ginger, clove), and salt. Whisk vigorously until the mixture is completely homogeneous.
  4. Assemble and Soak: Pour the pumpkin custard evenly over the bread cubes in the casserole dish. Gently press the bread down to ensure all pieces are submerged and saturated.
  5. Chill: Cover the dish tightly with plastic wrap or foil. Refrigerate for a minimum of 4 hours, but ideally 8 to 12 hours (overnight). Do not skip this crucial step.
  6. Preheat and Prep: Preheat the oven to 375°F (190°C). Remove the casserole dish from the refrigerator and let it sit on the counter for about 15 minutes while the oven heats.
  7. Add Streusel: Remove the covering and sprinkle the prepared streusel topping evenly over the soaked bread.
  8. Initial Bake (Covered): Cover the dish loosely with foil. Bake for 30 minutes to prevent the streusel from burning prematurely.
  9. Final Bake (Uncovered): Remove the foil. Continue baking for another 15–20 minutes, or until the streusel is golden brown, the casserole is puffed, and a knife inserted near the center comes out mostly clean (internal temperature 185°F/85°C).
  10. Rest and Serve: Allow the casserole to rest for 10 minutes before slicing and serving. Dust with icing sugar if desired.