Ingredients:

  • 6 cups (450g) day-old brioche or challah bread, cubed
  • 1 can (15 oz / 425g) pumpkin purée
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 3 large (150g) eggs
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (2g) ground ginger
  • 1/4 tsp (1g) ground cloves
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) salt
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1 large (50g) egg yolk
  • 1/2 cup (60g) pecans, roughly chopped
  • 2 tbsp (30g) brown sugar

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x9 inch baking dish with butter or non-stick spray. Place bread cubes in a large mixing bowl; if using fresh bread, toast cubes in the oven for 5-10 minutes first.
  2. In a medium bowl, whisk together pumpkin purée, sweetened condensed milk, eggs, heavy cream, cinnamon, ginger, cloves, vanilla, and salt until smooth. Pour the mixture over the bread cubes and stir gently to coat.
  3. In a separate small bowl, beat the softened cream cheese, sugar, vanilla, and egg yolk until creamy.
  4. Transfer the bread mixture into the prepared baking dish. Drop small dollops of the cream cheese mixture evenly across the top and gently swirl them into the bread with a knife to create ribbons.
  5. Sprinkle chopped pecans and brown sugar over the top and bake for 45 minutes.