Ingredients:

  • 6 cups sourdough or challah bread, cubed into 1-inch pieces
  • 2 tbsp unsalted butter, melted
  • 3 large eggs
  • 1 cup unsweetened almond milk
  • 1/2 cup pumpkin purée
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/4 cup almond flour
  • 2 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease the bottom and sides of your 9x13 inch baking dish with melted butter.
  2. Spread the bread cubes evenly across the dish, pressing them down lightly so they are snug.
  3. In a large mixing bowl, whisk the eggs until smooth, then stir in the pumpkin purée, maple syrup, and vanilla extract.
  4. Slowly whisk in the almond milk, pumpkin pie spice, and salt.
  5. Pour the custard evenly over the bread cubes, using a spatula to gently press the bread down until saturated.
  6. In a small bowl, combine almond flour, melted butter, brown sugar, cinnamon, and chopped pecans; mix until crumbly.
  7. Sprinkle the crumble evenly over the top of the custard-soaked bread.
  8. Bake for 45–50 minutes until the edges are bubbling and the top is deep mahogany-gold.
  9. Remove from the oven and let the bake rest for 5–10 minutes to allow the custard to set before slicing.