Ingredients:

• 1 (16-ounce) loaf brioche bread, cubed
• 1 (8-ounce) package cream cheese, cubed
• 10 large eggs, beaten
• 1 ½ cups whole milk
• 1 cup canned pumpkin puree
• ⅓ cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• Kosher salt
• ½ cup chopped pecans

for the buttermilk glaze

• 2 cups confectioners’ sugar
• 3 tablespoons buttermilk
• 2 teaspoons orange zest
• 1 teaspoon vanilla extract
• Kosher salt

• Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese in an even layer. Top with remaining bread cubes.
• In a large glass measuring cup or another bowl, whisk together eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and 1/2 teaspoon salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
• Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
• Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
• Serve immediately, drizzled with buttermilk glaze.

for the buttermilk glaze

• In a medium bowl, combine confectioners’ sugar, buttermilk, orange zest, vanilla and pinch of salt. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.