How to Make It
Drag your lazy bum over to your favorite coffee shop and purchase a 20-ounce pumpkin spice latte—one venti if you’re speaking Starbucks, or a trenti if you’re trying to eat French toast while sipping on PSL.
Preheat the oven to 350°F.
Spray a standard 9-inch pie dish (or a 9 x 9 baking pan) with non-stick cooking spray.
Place a whole loaf of brioche on a cutting board and slice into 1-inch cubes. You can also take the lazy route by ripping the bread with your hands. Throw the brioche pieces into the greased pan.
In a medium mixing bowl, whisk together the eggs and pumpkin spice latte. Slowly pour over the brioche cubes, making sure all pieces are drenched.
Soak for a few minutes and bake, or cover with plastic wrap and let sit for 30 minutes up to 8 hours. The longer it soaks, the stronger the flavor. Place the dish in the refrigerator, if soaking overnight.
Bake 40 to 45 minutes, or until the top is slightly browned and crisp and the toast is set. With just 5 more minutes left on the timer, sprinkle a bit of brown sugar and/or pumpkin spice over top.
Remove the casserole from the oven and let cool for 15 minutes.
Now, fill a bowl and top it off. In my opinion, the casserole is just sweet enough. But if you have a serious sweet tooth, you can pour a bit of maple syrup over top, or add a dollop of homemade whipped cream to match the top of your average PSL.