Ingredients
- 1 loaf day-old challah bread (about 14 ounces or 8 cups cubed)
- 6 large eggs
- 1 ⅓ cups canned pumpkin puree
- 1 cup oat milk (or non-dairy milk of choice)
- ½ cup canned full-fat coconut milk (or substitute heavy cream)
- 3 tablespoons granulated sugar
- 1 tablespoon pumpkin pie spice
- Streusel Topping:
- 4 tablespoons unsalted butter, softened (can use plant-based)
- ¼ cup brown sugar
- ⅓ cup rolled oats
- ⅓ cup all-purpose flour (or whole wheat or gluten-free blend)
- 1 teaspoon ground cinnamon
- ½ cup pecans (optional)
Instructions
- Preheat oven to 350ºF and grease a 9×13-inch casserole dish with butter or coconut oil. Set aside.
- Cut the bread into 1-inch cubes and place them evenly in the bottom of the prepared baking dish.
- In a large bowl, whisk together the eggs, pumpkin puree, oat milk, coconut milk, granulated sugar, and pumpkin pie spice until fully combined.
- Pour the mixture over the bread cubes, pressing down gently to ensure all the bread is soaked. Cover with lid or foil and refrigerate for at least 4 hours or overnight.
- Once ready to bake, prepare the streusel topping by combining butter, brown sugar, oats, flour, and cinnamon in a medium bowl. Mix with a fork or hands until crumbly. Add pecans if using and gently press the streusel over the top of the casserole.
- Bake uncovered for 40 minutes. Then cover with foil and bake for an additional 10–15 minutes until set and golden brown.
- Let the casserole cool slightly before serving. Top with powdered sugar and serve with maple syrup, if desired.
Notes
- Using day-old bread helps the casserole absorb the custard mixture better without becoming soggy.
- Can be made dairy-free using plant-based butter and non-dairy milks like oat and coconut milk.
- Streusel topping can be made ahead and refrigerated until ready to use.
- Leftovers reheat well and can be stored in the fridge for up to 3 days.
- Prep Time: 4 hours
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
