Ingredients:

  • 4 large eggs
  • 2 cups (480ml) unsweetened almond milk or 2% milk
  • 1 cup (245g) pumpkin puree
  • 1/4 cup (60ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (1.5g) salt
  • 6 cups (approx. 1 lb / 450g) cubed brioche or whole-grain bread
  • 2 tbsp (28g) melted coconut oil or unsalted butter

Instructions:

  1. Grease a 9x13-inch baking dish with melted coconut oil or butter.
  2. Arrange the bread cubes evenly across the bottom of the dish. If using fresh bread, toast the cubes in the oven at 300°F (150°C) for 10 minutes first to prevent sogginess.
  3. In a large mixing bowl, whisk the eggs until frothy.
  4. Gradually beat in the pumpkin puree until the mixture is smooth and velvety.
  5. Stir in the almond milk, maple syrup, and vanilla extract.
  6. Fold in the cinnamon, ginger, cloves, and salt until no clumps of spice remain.
  7. Pour the pumpkin custard evenly over the bread cubes.
  8. Using a spatula, gently press the bread down to ensure every piece is submerged in the liquid.
  9. Cover the dish tightly with foil or plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Preheat your oven to 350°F.