All I can say is my uncle was asking for the leftovers of this casserole the day after Thanksgiving. It made a great brunch dish for Thanksgiving, as the stars of the show were cooking. You will notice brown specks on my casserole, that is due to me purchasing chocolate chip brioche versus regular in error. For those of you who do not like pumpkin this would make a delicious sweet potato casserole.

Prep: 2 hours 15 minutes Cook: 1 hour Total: 3 hours 15 minutes Yield: 8 servings

INGREDIENTS

1 (16 ounce) loaf brioche bread, cubed

1(8 ounce) package cream cheese, cubed

10 large eggs, beaten

1 1/2 cups whole milk

1 can pumpkin puree (or sweet potato)

1/3 cup maple syrup

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

Kosher salt

1/2 cup chopped pecans

FOR THE BUTTTERMILK GLAZE

2 cups confectioners’ sugar

3 tablespoons buttermilk

2 teaspoons orange zest

1 teaspoon vanilla extract

Kosher salt

INSTRUCTIONS

Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the dish. Top with cream cheese in an even layer. Top with remaining bread cubes.

In a large glass measuring cup or another bowl, whisk together eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and 1/2 teaspoon salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.

Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.

Sprinkle with pecans; place into oven and bake, covered for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.

Serve immediately, drizzled with buttermilk milk glaze.

FOR THE BUTTERMILK GLAZE

In a medium bowl. combine confectioners’ sugar, buttermilk. orange zest, vanilla and pinch of salt. If the glaze is too thin, add more confectioner’s sugar as needed.

Bon Appetit😘