PA Preferred Pumpkin Pie French Toast

Ingredients

• 1 (16-ounce) loaf brioche, challah or day-old bread, cut into 1-inch cubes
• 1 cup pumpkin puree
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 4 large eggs
• 1/2 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 2 teaspoons pumpkin pie spice, divided
• 1/2 cup old-fashioned rolled oats
• 1/2 cup chopped pecans
• 1/3 cup light brown sugar, packed
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, cold and cubed
• Maple syrup, for serving
• Fresh whipped cream, for garnish

Method

1. Lightly grease 9×13-inch baking dish with cooking spray. Add brioche cubes to prepared pan in an even layer.
2. Whisk together pumpkin, cream, milk, eggs, sugar, vanilla and 1 teaspoon of pumpkin pie spice in a large bowl until combined. Pour pumpkin mixture over brioche, pressing down to ensure all bread is soaked. Cover and refrigerate for at least 1 hour, or overnight.
3. When ready to bake, preheat oven to 350°F. Combine oats, pecans, brown sugar, flour and remaining pumpkin pie spice in small bowl. Add butter and cut in, using fork or finger tips, until mixture resembles coarse crumbs. Sprinkle mixture evenly over brioche cubes.
4. Bake until topping is golden-brown and center is set, about 45-50 minutes. Let cool slightly before slicing and serving. Drizzle with maple syrup and garnish with whipped cream.