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
Units
Scale
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
