Description
This Pumpkin French Toast Casserole is a cozy and delicious breakfast perfect for fall. Made with day-old French bread soaked in a spiced pumpkin custard and topped with a buttery pecan streusel, this casserole bakes to golden perfection and is ideal for entertaining or a comforting family brunch.
Ingredients
Units
Scale
French Toast Casserole
- 1 lb. day-old French bread (brioche or challah), diced
- 2 cups milk
- 1/2 cup heavy cream
- 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
Instructions
- Prep Baking Dish: Spray a 9×13-inch baking pan with nonstick cooking spray. Place the diced bread evenly in the baking pan and set aside.
- Make Pumpkin Custard: In a medium bowl, whisk together milk, heavy cream, granulated sugar, eggs, pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.
- Soak Bread: Pour the pumpkin custard evenly over the diced bread in the baking dish. Cover the dish tightly with plastic wrap and refrigerate for at least 3-4 hours, preferably overnight, to allow the bread to soak thoroughly.
- Prepare Streusel: In a small bowl, combine light brown sugar, all-purpose flour, cold diced butter, chopped pecans, and pumpkin pie spice. Using your fingertips, mix until the butter is broken down into small pieces and the mixture resembles coarse crumbs.
- Preheat Oven: Position a rack in the center of the oven and preheat to 350°F (175°C).
- Add Streusel Topping: Remove the casserole from the refrigerator and evenly sprinkle the prepared streusel mixture on top of the soaked bread custard.
- Bake: Bake uncovered for 48-55 minutes or until the casserole is set and no longer jiggly in the center. If the top starts to brown too quickly around 30-40 minutes, tent 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 a dusting of powdered sugar if desired.
Notes
- Using day-old bread helps the custard soak better without the bread getting too mushy.
- For a lighter option, substitute half-and-half for the heavy cream or reduce sugar slightly.
- This casserole can be assembled the night before and baked fresh in the morning for a hassle-free breakfast.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
- Feel free to swap pecans with walnuts or omit nuts for nut-free variation.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 410 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 160 mg
