Adapted from: Baked French Toast, Martha Stewart Living, November 2010
10-12 slices day-old brioche or Challah (about ¾ inch thick)
6 large eggs
¾ cup cooked or canned pumpkin
1 cup milk (whole or 2% preferred)
⅓ cup heavy cream
½ cup sugar or vanilla sugar, divided
1 teaspoon pure vanilla extract
¼ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
½ teaspoon coarse salt
1 cup pecans (coarsely chopped or crushed)
1 cup sweetened whipped cream
Additional nutmeg for garnish
Beat 6 large eggs in a bowl. Whisk in pumpkin, milk, heavy cream, ¼ cup sugar, vanilla, cinnamon, nutmeg, ginger, and salt.
Working in batches, dip brioche slices into batter to coat. Overlap brioches slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours or overnight.
Preheat oven to 375 degrees F. Top with pecans and sprinkle with remaining ¼ cup sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with favorite toppings.