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Pumpkin French Toast Casserole with Streusel

A close-up of a slice of Pumpkin French Toast Casserole on a white plate, drizzled with syrup.
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A make-ahead breakfast bake perfect for fall holidays, featuring pumpkin spice custard and a crunchy pecan streusel topping.

Ingredients

Scale
  • 1 loaf (1 pound) brioche or challah bread, cut into 1-inch cubes
  • 1 cup pumpkin puree
  • 4 large eggs
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Streusel:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes

Instructions

  1. Prepare the bread: Cut the bread into 1-inch cubes. You can use fresh bread, but day-old bread works best as it absorbs the custard better.
  2. Make the custard: In a large bowl, whisk together the pumpkin puree, eggs, milk, heavy cream, granulated sugar, pumpkin pie spice, vanilla extract, and salt until well combined.
  3. Soak the bread: Place the bread cubes in a greased 9×13 inch baking dish. Pour the pumpkin custard evenly over the bread cubes. Gently press down to ensure all pieces are coated.
  4. Chill: Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to soak up the custard.
  5. Make the streusel: In a medium bowl, combine the flour, brown sugar, chopped pecans, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  6. Assemble the casserole: Remove the baking dish from the refrigerator. Sprinkle the streusel topping evenly over the soaked bread.
  7. Bake: Preheat your oven to 350°F (175°C). Bake for 45-55 minutes, or until the casserole is set in the center and the streusel is golden brown. A knife inserted into the center should come out clean.
  8. Serve: Let the casserole cool slightly before serving. It is delicious served warm, perhaps with a drizzle of maple syrup.

Notes

  • For a lighter version, you can substitute half-and-half or a mix of milk and half-and-half for the heavy cream.
  • If you don’t have pumpkin pie spice, you can make your own by combining 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.
  • This casserole can be assembled the day before and baked in the morning.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated.

Nutrition

Find it online: https://www.unfoldrecipes.com/pumpkin-french-toast-casserole/