1 loaf brioche or French bread, cut into cubes
6 large eggs
2 cups milk
3/4 cup pumpkin puree
1/3 cup brown sugar
1 tsp vanilla
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
2 tbsp melted butter
Maple syrup, for serving
Grease a 9×13-inch baking dish and add the bread cubes.
Whisk together the eggs, milk, pumpkin, brown sugar, vanilla, pumpkin pie spice, salt, and
melted butter.
Pour evenly over the bread and gently press the bread into the custard.
Cover and refrigerate for at least 30 minutes or overnight.
Bake uncovered at 350°F for 40 to 45 minutes. Serve warm with maple syrup.