Ingredients:

  • 1 large loaf (approx. 600g / 21 oz) Brioche or Challah bread, day-old, cut into 1-inch cubes
  • 2 tbsp (30g) Unsalted Butter, melted (for greasing the pan)
  • 6 large Eggs
  • 1 cup (240ml) Heavy Cream
  • ½ cup (120ml) Milk (Whole milk recommended)
  • 1 cup (240g) Pumpkin Puree (100% pure, NOT pumpkin pie filling)
  • ½ cup (110g) Light Brown Sugar, packed
  • ¼ cup (60ml) Maple Syrup (Grade A Dark Robust Taste)
  • 1 tsp (5ml) Vanilla Extract
  • 2 tsp Pumpkin Pie Spice
  • ½ tsp Salt
  • ½ cup (60g) All-Purpose Flour
  • ¼ cup (25g) Rolled Oats (not instant)
  • ¼ cup (55g) Light Brown Sugar, packed
  • ¼ tsp Ground Cinnamon
  • 4 tbsp (55g) Cold Unsalted Butter, cut into small cubes

Instructions:

  1. Grease: Generously brush the 9x13 inch baking dish with the melted butter. Cube: Arrange the cubed bread evenly across the prepared baking dish.
  2. Prepare the Pumpkin Custard: In a large bowl, whisk together the eggs until frothy. Whisk in the heavy cream, milk, maple syrup, and vanilla extract. Add the pumpkin puree, brown sugar, pumpkin pie spice, and salt. Whisk vigorously until the mixture is smooth and homogenous (no streaks of pumpkin remain).
  3. Soak and Chill (Crucial Step): Slowly pour the custard mixture evenly over the cubed bread in the baking dish. Gently press down on the bread cubes to ensure they are all submerged and soaking up the liquid. Cover the dish tightly and refrigerate for a minimum of 8 hours, or ideally overnight (up to 24 hours).
  4. Prepare the Streusel Topping: In a medium bowl, whisk together the flour, oats, brown sugar, and cinnamon. Using your fingertips or a pastry blender, quickly cut the cold butter cubes into the dry mixture until coarse, pea-sized crumbles form. Set aside in the refrigerator.
  5. Bake the Casserole: Preheat oven to 375°F (190°C). Remove the French Toast Bake from the refrigerator. Remove the covering and evenly sprinkle the chilled streusel topping over the surface of the soaked bread. Bake for 30 minutes. If the topping is browning too quickly, lightly tent the dish with foil. Continue baking for another 15–20 minutes, or until the custard is set and a knife inserted near the centre comes out mostly clean.
  6. Serve: Remove from the oven and allow to rest for 10 minutes before slicing. Dust lightly with icing sugar (confectioners’ sugar) before serving hot.