It’s that time of year again – time to put pumpkin in as many foods as possible. I can’t recall when the pumpkin craze first rose to the level its currently at.  As a kid I only remember having pumpkin pie and pumpkin cookies.  Now when I walk into Trader Joe’s anytime from September through November its as if no other flavorings exist except pumpkin.  But I’m not complaining – no sir.   It would be impossible to complain after eating this amazingness for breakfast. I literally said “Oh my God” out loud with a mouthful of syrup after my first bite. So. Damn. Good. My husband ate half the pan in one sitting. It’s supposed to serve 10 but who’s counting?


  • 6-7 cups hearty bread, cut into cubes
  • 7 large eggs
  • 2 cups milk
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 TB agave nectar (honey or sugar will work too)
  • generous 1/2 cup canned pumpkin
  • 3 TB brown sugar
  • 1/4 cup chopped pecans (or other nuts of your choice)


1. Grease the bottom of a 9×13 inch baking dish. Place the cubed bread in the dish in an even layer.


2. Whisk together the eggs, milk, vanilla, agave, pumpkin spice and pumpkin


3. Pour the egg mixture evenly over the cubed bread. Press down with a wooden spoon to make sure all the bread is covered with the liquid. Cover and place in the fridge overnight.


4. When ready to bake, Preheat the oven to 350 degrees. Sprinkle the brown sugar and pecans evenly over the top of the bread. Bake for 35-45 minutes until puffed up and no longer wet.


5. Serve immediately with butter, syrup or whatever your heart desires.



Source: Adapted from The Minimalist Baker