Pumpkin Bread Casserole

Ingredients:

Bread casserole

• 1 (450g) loaf Italian ciabatta bread, cut into small slices
• 1 tbsp (15 g) butter at room temperature
• 4 large eggs
• 1/3 cup sugar
• 2 tsp pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 tsp salt
• 2 cups whole milk
• 1 cup heavy cream
• 1 tbsp. pumpkin puree

Caramel crust

• 3/4 cup brown sugar
• 1/4 cup wheat flour
• 1/4 teaspoon salt
• 110 g butter, cut into cubes
• 1 cup chopped pecans

Preparation:

1. Make a bread casseroleGenerously grease a 3-quart baking pan with butter. Arrange the bread slices in rows across the bottom of the pan, overlapping each other slightly.
   
   Whisk the eggs, sugar, pumpkin pie spice, vanilla, and salt in a large bowl. Add the milk and cream to the bowl and continue whisking until smooth. Pour the egg mixture evenly over the bread slices, making sure all pieces are well coated. Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight.
2. Position the rack in the center of the oven and preheat to 170°C.
3. Make brown sugar crumbleCombine brown sugar, flour, and salt in a medium bowl. Add the butter and work it into the dry ingredients with your fingers until the mixture is crumbly and has pea-sized pieces of butter. Stir in the nuts.
4. Assemble the dish: Spread pumpkin puree on bread slices and sprinkle with breadcrumbs.
5. Bake until the top is puffed and browned, and a knife inserted into the center comes out clean, about 45 minutes. (If you run out of time, keep the casserole in the oven a little longer.) Check the casserole about halfway through and cover with foil if the crust is browning too quickly. Let cool for 10 minutes before serving.
   
   Recipe pumpkin bread casserole.