Ingredients
- 1 cup unsweetened vanilla almond milk
- 1 cup pumpkin purée
- 1/4 cup coconut sugar
- 6 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ginger powder
- 1/2 teaspoon cinnamon
- 12 slices brioche bread (392g)
Maple Cream Cheese Drizzle:
- 2 tablespoons low-fat cream cheese
- 2 teaspoons maple syrup
- 2 teaspoons powdered sugar
- 2 teaspoons unsweetened vanilla almond milk
- 1/4 teaspoon vanilla extract
Instructions
- Whisk together all the ingredients up to the brioche in a large bowl.
- Cut the slices of brioche into 9 squares each, and gently stir them into the egg mixture.
- Cover the casserole dish with saran wrap and place it in the fridge overnight.
- In the morning, preheat oven to 350 degrees Fahrenheit.
- Bake for 50-60 minutes, until the casserole is set.
- In the meantime, whisk the cream cheese, maple syrup, sugar, almond milk, and vanilla extract in a small bowl. Add more or less milk, depending on how thick or thin you'd like the glaze.
- Once the casserole is done, let stand for a few minutes before drizzling with the glaze.
- DEVOUR!
