Description
Pumpkin French Toast Casserole is a delicious, make-ahead breakfast perfect for autumn gatherings. Made with a custard-soaked brioche or challah bread base, rich pumpkin, and fragrant pumpkin pie spice, it’s topped with a pecan-studded brown sugar streusel. Serve warm for a cozy, crowd-pleasing treat that delivers pumpkin spice flavor in every bite. Ideal for holidays or weekend breakfasts.
Ingredients
- 1 lb day-old baguette, brioche, or challah, cut in cubes
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 cup white sugar
- 1 cup pure pumpkin (not pie filling)
- 6 large eggs
- 2 tbsp vanilla extract
- 1 tbsp pumpkin pie spice
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup salted butter, cold and cubed
- 1/3 cup pecans, chopped
- 2 tsp pumpkin pie spice
Instructions
- Spray a 9×13-inch pan with nonstick spray and add cubed bread.
- Whisk together milk, cream, sugar, pumpkin, eggs, vanilla, and pumpkin pie spice in a large bowl until smooth.
- Pour the custard mixture over the bread cubes, making sure all pieces are saturated.
- Cover the pan with plastic wrap and refrigerate for 3–4 hours or overnight for best absorption.
- In a medium bowl, combine brown sugar, flour, cold butter cubes, pecans, and pumpkin pie spice. Mix until crumbly to make the streusel topping.
- Preheat the oven to 350°F (175°C).
- Remove the French toast from the fridge, uncover, and sprinkle the streusel evenly on top.
- Bake for 48–55 minutes, until the casserole is set and no longer jiggly in the center.
- Let cool for several minutes before cutting and serving.
Notes
Brioche, challah, or sturdy white bread work best; substitute with gluten-free bread for dietary needs. Replace pecans with walnuts or omit for nut-free. Assemble the night before for convenience—store in the fridge, covered, for up to 24 hours before baking. Leftovers last 3 days chilled; reheat in oven for best texture. If casserole is soggy, bake a little longer uncovered. For a lighter option, use half-and-half instead of heavy cream.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 of casserole
- Calories: 420
- Sugar: 27g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg