Ingredients

The following ingredients have 12 Servings
  • 1/2 cup (110g) packed light brown sugar
  • 1/2 cup (105g) granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 4 large eggs
  • 2 large egg yolks
  • 1 1/2 cups half and half
  • 1 cup whole milk
  • 1 (15 oz) can pumpkin
  • 1 tsp vanilla extract
  • 1 (16 oz) loaf hearty crusty french bread, (such as La Brea, cut into 1-inch cubes)
  • Salted caramel sauce, (for serving (see footnotes for recipe))
  • 1/2 cup toasted pecans, (chopped, for serving)
  • Sweetened whipped cream, (for serving)

Instruction

  • Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt. 
  • Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.
  • Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.
  • Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (I like to lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about 45 - 50 minutes. 
  • Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.
  • Follow link HERE for salted caramel sauce step-by-step photos and recipe.