Angie Law


1⁄2 cup granulated sugar
8 cups of sliced day-old brioche
1 cup milk
1 cup heavy cream
1 15 ounce can of pumpkin puree
(not pumpkin pie mix)
3 eggs
1 cup packed dark brown sugar
2 tablespoons ground cinnamon
1 tablespoon vanilla
1 tablespoon ground ginger
1⁄4 tablespoon ground nutmeg
1⁄4 tablespoon kosher salt

Spray an 8-inch cake pan lightly with pan spray. Sprinkle the 1⁄2 cup of granulated sugar evenly in the cake pan. Bake the sugar in a 400-degree F oven until sugar caramelizes and turns amber in color. Swirl the pan if necessary, but do not stir. Let the pan cool, allowing the caramel to harden. Slice the brioche into 1-inch cubes. Set aside.

In a large mixing bowl, whisk together milk and heavy cream. Then whisk in the pumpkin puree, eggs, brown sugar, cinnamon, vanilla, ginger, nutmeg and salt. Toss the sliced brioche in the pumpkin milk mixture. Allow to soak for 8-10 minutes. Pour the soaked bread into the cake pan.

Bake at 350 degrees F for about 35-40 minutes. Allow to cool for 10 minutes and then very carefully, using oven mitts or a dry towel, flip the cake onto serving plate being careful not to get any caramel on you (it will be hot!). Serve warm or cold with whipped cream.

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