Pumpkin Breakfast Casserole

Course: Breakfast

Cuisine: Christmas, French, North American

Prep Time: 25

Cook Time: 55

Total Time: 1 20

Servings: servings

Calories: 537kcal

Author: Lord Byron's Kitchen

For me, the ultimate comfort food is a casserole. To make it even more comforting, add the warming and cozy flavours of pumpkin spice with pumpkin puree to this Pumpkin Breakfast Casserole! Prepared the night before, brioche bread is layered with chopped pecans and soaked in a pumpkin-infused custard made with cream, maple syrup, and vanilla. Comfort food doesn't get any better than that!

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Ingredients

1 loaf brioche, cut into one-inch cubes
2 cups chopped pecans
12 large eggs
2 cups cream
1 cup pumpkin puree
1/4 cup maple syrup
1 teaspoon vanilla extract
2 tablespoons pumpkin spice seasoning blend
1/2 teaspoon salt

Instructions

Grease a 9×13-inch baking dish with non-stick cooking spray.
Transfer half of the prepared brioche to the baking dish in an even layer. Sprinkle over half of the pecans. Next, add the remaining cubed brioche.
Whisk together the eggs, cream, pumpkin puree, maple syrup, vanilla extract, pumpkin spice seasoning blend, and salt.
Pour the mixture evenly over the last layer of brioche. Sprinkle over the remaining pecans.
Cover with aluminum foil and refrigerate overnight.
In the morning, remove the dish from the fridge and let it rest at room temperature for 30 minutes while you preheat your oven to 350 degrees F.
Bake, covered, for 30 minutes. Remove the aluminum foil and bake for a further 25 minutes.
Serve warm with maple syrup. If you wish, you can prepare a sweet icing drizzle by whisking together two cups of confectioner's sugar with 2-3 tablespoons of milk. Whisk until smooth. Transfer to a serving pitcher or bowl and allow everyone to serve themselves!

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