Description

This Pumpkin French Toast Casserole is a comforting and festive breakfast dish perfect for fall mornings. Made with day-old brioche, challah, or French bread soaked in a rich custard of pumpkin puree, eggs, milk, cream, and warm pumpkin pie spices, it’s topped with a crunchy pecan streusel before being baked to golden perfection. Serve with maple syrup and enjoy a cozy start to your day!

Ingredients

Units Scale

French Toast Casserole:

1 lb. day-old French bread (brioche or challah), diced
2 cups milk (or substitute, see notes)
1/2 cup heavy cream (or substitute, see notes)
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 pie spice

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Instructions

Prepare the Bread: Spray a 9×13-inch baking pan with nonstick cooking spray. Place the diced bread evenly in the pan and set aside.
Make the Custard: In a medium mixing bowl, whisk together the 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 over the bread cubes in the pan, pressing lightly to ensure all bread is saturated. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours, preferably overnight for best texture.
Prepare the Streusel: In a small bowl, combine light brown sugar, all-purpose flour, diced cold butter, chopped pecans, and pumpkin pie spice. Use your fingertips to mix and break down the butter until the mixture resembles coarse crumbs.
Preheat the Oven: Position a rack in the center of the oven and preheat to 350ºF (175ºC) when ready to bake.
Top and Bake: Remove the casserole from the refrigerator and evenly sprinkle the streusel topping over the soaked bread mixture. Bake uncovered for 48-55 minutes or until the casserole is set and no longer jiggly in the center. If the topping browns too quickly, tent loosely with foil around 30-40 minutes.
Cool and Serve: Let the casserole cool for several minutes before slicing. Serve warm with maple syrup, butter, and a dusting of powdered sugar if desired.

Notes

To avoid using cow’s milk, substitute 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 soy, almond, or coconut milk.
This recipe can also be prepared in individual French toast cups following the same ingredients and instructions.
While brioche and challah loaves weigh more than French bread, use one large loaf, diced, to approximate one pound of bread.

Nutrition

Serving Size: 1 slice (approx. 1/8 of casserole)
Calories: 350
Sugar: 25g
Sodium: 290mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 8g
Cholesterol: 160mg