Ingredients:

  • 1 lb sourdough loaf, cut into 1-inch cubes
  • 1 tbsp unsalted butter, softened
  • 1.5 cups whole milk
  • 15 oz pure pumpkin puree
  • 4 large eggs
  • 1/3 cup pure maple syrup
  • 1 tbsp vanilla extract
  • 2 tsp pumpkin spice
  • 1/2 tsp sea salt
  • 1/2 cup raw pecans, roughly chopped
  • 1/4 cup rolled oats
  • 2 tbsp coconut sugar
  • 2 tbsp grass-fed butter, chilled and cubed

Instructions:

  1. Grease a 9x13 inch ceramic baking dish with 1 tbsp of softened butter.
  2. Cut the 450g (1 lb) sourdough loaf into 1 inch cubes and spread them evenly in the dish.
  3. In a large bowl, whisk 4 large eggs with 355ml (1.5 cups) whole milk until no streaks remain.
  4. Stir in 425g (15 oz) pumpkin puree, 80ml (1/3 cup) maple syrup, 1 tbsp vanilla, 2 tsp pumpkin spice, and 1/2 tsp sea salt.
  5. Pour the mixture over the sourdough cubes until every piece is thoroughly coated.
  6. Use a spatula to gently press the bread down into the liquid. Let it sit for at least 20 minutes (or overnight).
  7. Mix 1/2 cup chopped pecans, 1/4 cup oats, and 2 tbsp coconut sugar. Cut in 28g (2 tbsp) chilled butter until it looks like coarse sand.
  8. Sprinkle the topping over the dish and bake at 350°F (175°C) for 45 minutes until the top is golden and crackling.