· Unsalted butter· 1 day-old loaf brioche (about 1 pound), cut into 1-inch pieces· 6 large eggs· 1 cup half-and-half· 1 cup pumpkin purée· 3 tablespoons granulated sugar· 1 tablespoon pumpkin pie spice· 1 teaspoon vanilla extract· 1/4 teaspoon salt· Powdered sugar (optional)· Maple syrup, for serving (optional)· 1/2 cup all-purpose flour· 1/3 cup packed brown sugar· 1/3 cup chopped pecans· 1/2 teaspoon ground cinnamon· 1/2 teaspoon ground nutmeg· Pinch salt· 4 tablespoons (1/2 stick) unsalted butter, melted
Step 1Make the casserole: Generously coat a 9x13-inch baking dish with butter. Place the bread cubes evenly in the dish and set aside.Step 2Place the eggs in a large bowl and whisk to combine. Whisk in the half-and-half, pumpkin, sugar, pumpkin pie spice, vanilla, and salt. Evenly pour the custard over the bread. Use a spoon to push the bread down and stir so all the cubes are soaked through. Cover tightly with plastic wrap and refrigerate overnight.Step 3Arrange a rack in the middle of the oven and heat to 350°F. Remove the baking dish from the refrigerator and let it sit at room temperature while the oven is heating. Meanwhile, make the crumb topping.Step 4Make the crumb topping: Stir the flour, sugar, pecans, cinnamon, nutmeg, and salt together in a medium bowl. Drizzle with the butter and stir until big, slightly floury crumbs form.Step 5Sprinkle the crumb topping over the casserole. Bake uncovered until the casserole is set, puffed, and the top is golden-brown, 40 to 45 minutes.Step 6Remove the baking dish from the oven and let it cool for at least 5 minutes. Right before serving, dust with powdered sugar if desired. Serve warm with maple syrup if desired.