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Overnight Pumpkin Brioche Casserole

File this one away under weekend self-care. One of the best things you can do for your weekend-self is to make an overnight casserole. A quick assembly the night before to marinate in all that creamy pumpkin spiced perfection and all you have to do the next morning is pop it in the oven (and maybe crawl back into bed with a cup of coffee) while your kitchen fills with some incredible sugary, buttery, spiced smells! Enjoy!


For the pumpkin brioche casserole:

  • 1 loaf brioche, 1 day old and 1" diced (I used pumpkin brioche from Trader Joe's, regular brioche is great too)

  • 1 tablespoon butter

  • 1 cup pumpkin puree

  • 1 tablespoon fresh ginger, minced

  • 6 large eggs, lightly beaten

  • 1 cup whole milk

  • 3 tablespoons maple syrup

  • 1 cup light brown sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon pumpkin spice

For the crumble topping:

  • 1 tablespoon brown sugar

  • 1 tablespoon flour

  • 1 teaspoon cinnamon

  • 1/4 teaspoon ground ginger

  • 1/2 cup walnuts, chopped

  • 3 tablespoons butter, chilled and 1/4" diced

  • Pinch of salt

Directions:

  1. Grease a 9x13 baking dish with 1 tablespoon butter. Add the cubed brioche to the baking dish and set aside.

  2. In a large bowl, add the pumpkin puree, minced ginger, eggs, milk, maple syrup, brown sugar, vanilla extract, and pumpkin spice. Whisk lightly until all ingredients are fully combined.

  3. Pour the mixture evenly over the top of the brioche in the baking dish and press the bread down into the liquid mixture to ensure all of the bread is coated. Cover the dish with aluminum foil and refrigerate overnight, at least 8 hours.

  4. Once ready to bake, take the baking dish out of the refrigerator and preheat the oven to 375 F. Combine all crumble topping ingredients in a small bowl except for the butter and sprinkle the mixture over the entire casserole. Scatter the butter cubes so they are evenly distributed across the top of the casserole. Cover the casserole with foil.

  5. Bake the casserole, covered, for 25 minutes. Remove the foil and continue baking for another 20 minutes or until the top is browned and a fork inserted in the center comes out clean.

  6. Let the casserole sit for 10 minutes before serving. Enjoy!

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