Ingredients:

  • 6 cups stale brioche or challah bread, cut into 1-inch cubes
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup powdered sugar (for glaze)
  • 2-3 tablespoons maple syrup (for glaze)
  • Pinch of salt (for glaze)

Instructions:

  1. Cube the bread and spread it out on a baking sheet to dry slightly.
  2. In a large bowl, whisk together the milk, cream, pumpkin puree, eggs, egg yolks, sugars, maple syrup, pumpkin pie spice, vanilla, and salt.
  3. Pour the wet mixture over the bread cubes, gently pressing down to ensure all the bread is soaked. Let it sit for 30 minutes, occasionally pressing down to help absorption.
  4. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. If using, stir in the chopped nuts into the bread pudding mixture.
  5. Pour the bread pudding mixture into the prepared baking dish. Bake for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean.
  6. Let the bread pudding cool for at least 15 minutes before slicing. If making the maple glaze, whisk together the powdered sugar, maple syrup, and salt until smooth. Drizzle over the bread pudding before serving.