One of my all-time favorite cozy morning treats has to be this Pumpkin French Toast Casserole with Streusel Topping Recipe. It’s the perfect mashup of warm pumpkin flavor nestled inside custardy bread, topped with a crunchy, buttery streusel that makes every bite a little celebration. Whether you’re planning a holiday brunch or just want to impress weekend guests, this casserole always steals the show and brings that comforting fall feeling to the table.
What really makes this Pumpkin French Toast Casserole with Streusel Topping Recipe worth trying is how effortlessly it comes together but delivers layers of flavor and texture that feel totally indulgent. I love prepping it the night before and waking to the smell of baked cinnamon, pumpkin, and toasted pecans—it’s like a hug from your oven! Plus, it serves a crowd, making it ideal for family gatherings or lazy mornings when everyone deserves a treat.
Why You’ll Love This Recipe
- Make-Ahead Convenience: Prep it the night before, so your morning stress melts away with ease.
- Perfect Texture Balance: Custardy, soft bread inside meets a crisp, nutty streusel topping that’ll have you hooked.
- Seasonal Flavor Boost: Pumpkin and pumpkin spice bring cozy autumn vibes anytime you crave them.
- Feeds a Crowd: Generous portions make it ideal for family breakfasts, brunch parties, or any time you want to treat guests.
Ingredients You’ll Need
The magic of this Pumpkin French Toast Casserole with Streusel Topping Recipe lies in simple, comforting ingredients that build layers of flavor. Make sure to grab good-quality bread day old bread — it soaks up the custard perfectly without getting soggy.
- French bread (or brioche/challah): Day-old is best for soaking up the custard without turning mushy.
- Milk: Whole milk or alternatives like coconut milk create a rich custard base.
- Heavy cream: Adds creaminess and helps keep the casserole luxuriously soft.
- Granulated sugar: Sweetens the custard just right without overpowering pumpkin flavors.
- Pumpkin puree: Use pure pumpkin, not pie filling, for fresh flavor and control over spices.
- Eggs: The binding agent that creates that custardy texture you’re dreaming of.
- Vanilla extract: Brings warmth and depth to the custard.
- Pumpkin pie spice: The signature blend that ties the whole dish together.
- Light brown sugar: Adds rich caramel notes to the streusel topping.
- All-purpose flour: Helps hold the streusel together.
- Cold salted butter: Use chilled so you can crumble it evenly into the streusel.
- Chopped pecans: For that irresistible crunch and nutty flavor.
Variations
I like to keep things classic, but feel free to personalize your Pumpkin French Toast Casserole with Streusel Topping Recipe based on what you have on hand or your dietary preferences. I’ve found that tweaking just a few ingredients can make a big difference depending on who you’re feeding.
- Dairy-Free Version: Swap milk and cream with full-fat coconut milk and almond milk; the casserole remains rich and flavorful without dairy.
- Nut-Free Option: Simply omit the pecans in the streusel and try sunflower seeds or toasted oats for crunch instead.
- Mini Casseroles: I love making this recipe in individual ramekins for portion control and cute presentation—great for brunch guests!
- Spice Variations: Feel free to experiment with ginger or cardamom for a unique twist on the traditional pumpkin pie spice.
How to Make Pumpkin French Toast Casserole with Streusel Topping Recipe
Step 1: Prepare the Bread and Custard
First things first: spray your 9×13 baking pan with nonstick spray and scatter the diced day-old bread evenly in the dish. It’s key the bread pieces are dry-ish—if your bread is fresh, try to let it sit uncovered for a few hours to dry out slightly. Next, whisk together the milk, heavy cream, granulated sugar, eggs, pumpkin puree, vanilla, and pumpkin pie spice until smooth. This custard mixture is where all the flavor magic happens, so take a moment to really blend it well. Pour the custard over the bread cubes, pressing gently to make sure all pieces soak up some love. Cover with plastic wrap and pop it in the fridge for at least 3-4 hours—overnight is even better for deep flavor infusion!
Step 2: Make the Streusel Topping
While the bread soaks, mix your streusel ingredients: light brown sugar, all-purpose flour, cold diced butter, chopped pecans, and pumpkin spice. The trick I learned is to use your fingertips to pinch together the butter with the dry ingredients until the mixture resembles coarse crumbs. Cold butter means the streusel will bake up crisp and crumbly rather than melting away—don’t skip this step! Once ready, stash the streusel in the fridge or cover until you’re set to bake.
Step 3: Bake and Serve
Preheat your oven to 350°F and place a rack in the center. Pull the casserole out of the fridge, sprinkle the streusel evenly across the top, and pop it in the oven. Bake for about 48-55 minutes until the custard sets and the streusel is golden and crunchy. If you notice the topping browning too quickly, tent loosely with foil around the 30-40 minute mark. Once baked, let the casserole cool for a few minutes to firm up—this makes slicing much easier and safer! Serve warm with a pat of butter, a drizzle of maple syrup, and maybe a light dusting of powdered sugar if you’re feeling fancy.
Pro Tips for Making Pumpkin French Toast Casserole with Streusel Topping Recipe
- Use Day-Old Bread: Fresh bread can get soggy fast; letting it dry out helps it absorb custard perfectly while maintaining some texture.
- Don’t Skip the Chill: Soaking the bread custard overnight gives the pumpkin time to really infuse the bread and improves the overall texture.
- Keep Streusel Cold: Cold butter is crucial for the crumbly topping; warm butter leads to a greasy topping instead of crisp bits.
- Tent if Browning Too Fast: If you see your casserole’s top browning too quickly, tent it with foil halfway through baking to prevent burning.
How to Serve Pumpkin French Toast Casserole with Streusel Topping Recipe
Garnishes
I usually top mine with a generous drizzle of real maple syrup and a pat of salted butter that melts beautifully into the warm casserole. For a festive touch, I sometimes sprinkle powdered sugar or even a pinch of cinnamon. These simple garnishes bring out the sweet and spicy notes in the recipe without overpowering the delicate pumpkin flavor.
Side Dishes
This casserole pairs wonderfully with fresh fruit like berries or sliced oranges to brighten the plate. For a savory contrast, I like serving it alongside crispy breakfast sausages or bacon—my family goes crazy for that sweet and salty combo. It also works great with a green leafy salad if you’re serving this as part of a larger brunch spread.
Creative Ways to Present
For special occasions, I’ve served the casserole in individual baking dishes—each guest gets their own perfect portion topped with streusel and a sprig of fresh thyme for subtle earthiness. Another fun idea is layering the casserole in a clear glass baking dish or trifle bowl so you can see all those beautiful pumpkin layers and breadcrumbs. It instantly turns a simple dish into a centerpiece everyone admires.
Make Ahead and Storage
Storing Leftovers
I store leftovers by tightly covering the casserole with foil or plastic wrap and refrigerating. It keeps well for 3-4 days and reheats beautifully without losing its custardy texture. Just be sure to let it come to room temperature first if possible for even reheating.
Freezing
Freezing works, too! I like to cut the casserole into individual squares before freezing, which makes it easier to thaw just what I need. Wrap each piece tightly in plastic wrap and foil or place in an airtight container. When you’re ready, thaw overnight in the fridge and reheat gently.
Reheating
To reheat, I prefer the oven for the best texture—wrap the piece in foil and heat at 325°F for 15-20 minutes until warmed through. If you’re short on time, microwaving works too, but the streusel won’t stay as crisp. A quick sprinkle of fresh chopped pecans after microwaving can help revive a bit of crunch.
FAQs
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Can I use fresh bread for this Pumpkin French Toast Casserole with Streusel Topping Recipe?
While you can use fresh bread, I highly recommend using bread that’s at least a day old or slightly dried out. Fresh bread tends to absorb too much custard and can turn soggy, whereas day-old bread holds its shape better and results in a custardy but still pleasantly textured casserole.
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What’s the best way to make the streusel topping?
The key is to keep your butter cold and use your fingertips to gently blend the butter with flour, sugar, and nuts until you get coarse crumbs. This ensures the streusel bakes into crunchy, buttery bits rather than melting down into the casserole.
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Can I prepare Pumpkin French Toast Casserole with Streusel Topping Recipe in advance?
Absolutely! One of the best features of this recipe is that you can assemble it the night before and refrigerate. This lets the bread soak up all the custard and flavors overnight, making your morning much easier and the casserole even tastier.
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Can I make this recipe dairy-free?
Yes! I’ve swapped out the milk and cream for full-fat canned coconut milk and unsweetened almond or soy milk with great results. The casserole stays rich and creamy without any dairy, perfect for those with allergies or dairy intolerance.
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How do I know when the casserole is done baking?
The casserole is ready when it’s set and no longer jiggly in the center—think firm custard rather than liquid. The streusel on top should be golden and crisp. If you poke the center with a toothpick, it should come out mostly clean or with just a few moist crumbs.
Final Thoughts
This Pumpkin French Toast Casserole with Streusel Topping Recipe has become my go-to for making any weekend morning feel a little more special and festive. It’s one of those dishes that brings everyone around the table, fills the kitchen with cozy aromas, and leaves you with happy, full bellies. I really can’t recommend it enough—give it a try and watch it become a favorite in your home, too.
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Pumpkin French Toast Casserole with Streusel Topping Recipe
- Prep Time: 4 hours 15 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 5 minutes
- Yield: 6-8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin French Toast Casserole is a cozy, delicious fall breakfast dish featuring day-old French bread soaked in a pumpkin-spiced custard, topped with a crunchy pecan streusel, and baked to golden perfection. Perfect for holiday mornings or weekend brunches, it combines the comforting flavors of pumpkin, warm spices, and buttery sweetness.
Ingredients
French Toast Casserole:
- 1 lb. day-old French bread (brioche bread or challah), diced
- 2 cups milk (see notes for alternatives)
- 1/2 cup heavy cream (see notes for alternatives)
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pie filling)
- 6 large eggs
- 2 tablespoons vanilla extract
- 1 tablespoon pumpkin pie spice
Streusel Topping:
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup cold salted butter, diced
- 1/3 cup chopped pecans
- 2 teaspoons pumpkin spice
Instructions
- Prepare the Baking Pan and Bread: Spray a 9×13-inch baking pan with nonstick cooking spray. Place the diced day-old French bread evenly in the pan and set aside.
- Make the Custard Mixture: In a medium bowl, whisk together milk, heavy cream, granulated sugar, eggs, pumpkin puree, vanilla extract, and pumpkin pie spice until fully combined and smooth.
- Soak the Bread: Pour the prepared custard mixture evenly over the bread cubes in the baking pan. Cover the pan tightly with plastic wrap and refrigerate for at least 3 to 4 hours, preferably overnight, allowing the bread to absorb the custard.
- Prepare the Streusel Topping: In a small bowl, combine light brown sugar, all-purpose flour, cold diced butter, chopped pecans, and pumpkin spice. Use your fingertips to rub and mix the butter into the dry ingredients until the mixture becomes crumbly with small butter pieces.
- Preheat the Oven: Position an oven rack in the center and preheat to 350°F (175°C).
- Assemble and Bake: Remove the casserole from the refrigerator and evenly sprinkle the streusel topping over the soaked bread. Place the casserole in the preheated oven and bake for 48 to 55 minutes, or until the casserole is set and no longer jiggly in the center. Check around 30 to 40 minutes; if it browns too quickly, tent loosely with foil to prevent over-browning.
- Cool and Serve: Let the casserole cool for several minutes before slicing. Serve warm with maple syrup, butter, and powdered sugar if desired.
Notes
- To avoid cow’s milk, replace the 2 cups of milk with one 15-ounce can of full-fat coconut milk, and replace the ½ cup heavy cream with ½ cup of soy, almond, or coconut milk.
- This recipe can also be baked in individual French toast cups using the same ingredients and instructions.
- Challah and brioche typically weigh more than French bread, but aim for about one large loaf equivalent to 1 pound.
Nutrition
- Serving Size: 1 serving (about 1/8 of casserole)
- Calories: 370
- Sugar: 24g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 155mg
