If you’re anything like me, you know that there’s something downright magical about waking up to a warm, comforting breakfast during chilly autumn mornings. That’s exactly why I absolutely love this Pumpkin French Toast Casserole with Streusel Topping Recipe—it hits all the cozy, seasonal notes without a ton of fuss. The blend of pumpkin puree and warm spices creates a rich, velvety custard that soaks into the bread perfectly, making every bite a little slice of fall heaven.
This casserole is so much more than your average French toast. You can prep it the night before, which means your morning is stress-free but still filled with delicious aromas when you wake up. I especially enjoy making this for family gatherings or holiday brunches because everyone goes crazy for that crumbly streusel topping—it adds just the right amount of crunch and sweetness. Trust me, once you try this Pumpkin French Toast Casserole with Streusel Topping Recipe, it’ll become your go-to for special mornings, guaranteed.
Why You’ll Love This Recipe
- Easy Make-Ahead Prep: The casserole soaks overnight, saving you precious morning time while delivering rich flavors.
- Perfect Fall Flavors: Pumpkin puree and warm spices blend beautifully for that iconic autumn taste you crave.
- Crowd-Pleaser with Crunch: The streusel topping adds a delightful texture that’s both sweet and nutty.
- Versatile and Customizable: Works great with brioche, challah, or even gluten-free breads to fit your family’s needs.
Ingredients You’ll Need
Each ingredient in this Pumpkin French Toast Casserole with Streusel Topping Recipe plays a role in its ultimate comfort factor. I recommend using day-old bread so it absorbs the custard without turning mushy, and fresh pumpkin puree always makes a difference in flavor.
- French bread (or brioche, challah): Day-old bread is best so it soaks up the custard without falling apart.
- Milk: Full-fat milk helps create a rich custard; you can swap for coconut milk to avoid dairy.
- Heavy cream: Adds creaminess to the custard, but you can substitute with plant-based milk if needed.
- Granulated sugar: Balances the pumpkin’s earthiness with subtle sweetness.
- Pumpkin puree: Make sure it’s pure pumpkin, not pie filling, for the perfect texture and flavor.
- Eggs: These are essential for binding the custard and giving it a fluffy texture.
- Vanilla extract: Adds warmth and depth to the custard’s flavor.
- Pumpkin pie spice: The blend of cinnamon, nutmeg, and cloves that defines that signature fall taste.
- Light brown sugar: Used in the streusel for a deeper, caramel-like sweetness.
- All-purpose flour: Helps bind the streusel topping together perfectly.
- Cold salted butter: Chilled butter is key for making that crumbly, melt-in-your-mouth streusel.
- Chopped pecans: Adds crunch and a lovely nutty flavor to the topping.
Variations
I love how flexible this Pumpkin French Toast Casserole with Streusel Topping Recipe is—you can easily tweak it to match your tastes or dietary needs without losing any of the cozy charm. Experimenting with different breads or nuts can really put your personal stamp on it.
- Dairy-Free Version: I swapped the milk and cream for canned coconut milk and almond milk once, and the casserole was just as rich and delicious.
- Individual Servings: One time, I made mini versions in muffin tins—perfect for portion control and great for brunch parties.
- Nut Variations: Pecans are traditional here, but walnuts or even sliced almonds work wonderfully if that’s what you have on hand.
- Extra Spices: Feel free to add extra cinnamon or a pinch of ground ginger if you’re a fan of bolder fall spices.
How to Make Pumpkin French Toast Casserole with Streusel Topping Recipe
Step 1: Prep the Bread and Custard
Start by spraying your 9×13 pan with nonstick cooking spray to keep everything from sticking. I like to use a sharp knife to dice my day-old French bread into even chunks—they’ll soak up the custard better that way. Next, whisk together the milk, cream, granulated sugar, eggs, pumpkin puree, vanilla, and pumpkin pie spice in a bowl. Pour this custard mixture evenly over the bread, making sure every piece gets a good soak. Cover it tightly with plastic wrap and refrigerate—ideally overnight—for the best flavor and texture infusion.
Step 2: Make the Streusel Topping
While the casserole chills, let’s get the streusel topping ready. Combine the light brown sugar, all-purpose flour, diced cold butter, chopped pecans, and pumpkin spice in a small bowl. I use my fingertips to break the butter into smaller clumps, which helps create that perfect crumbly texture once baked. Keep this mixture in the fridge until you’re ready to sprinkle it on top.
Step 3: Bake to Perfection
When you’re ready to bake, preheat your oven to 350ºF and place the rack in the center position. Sprinkle the chilled streusel evenly over the soaked bread. Bake uncovered for 48-55 minutes until the casserole looks set and no longer jiggles—keep an eye on it around the 30-40 minute mark just in case it’s browning too quickly; if it is, gently tent with foil. Once done, let it cool a bit before slicing so the custard can finish setting. Then you’re ready to eat!
Pro Tips for Making Pumpkin French Toast Casserole with Streusel Topping Recipe
- Use Day-Old Bread: Fresh bread can make the casserole soggy; using bread that’s a day or two old gives the perfect soak without turning mushy.
- Let It Soak Overnight: I’ve found that chilling it for at least 4 hours really develops the flavors and creates that custardy texture everyone loves.
- Keep Butter Cold for Streusel: Cold butter yields those signature little crumbs that melt in your mouth instead of becoming greasy.
- Watch Your Oven Browning: If your streusel starts coloring too fast, cover with foil to prevent burning while the casserole finishes baking.
How to Serve Pumpkin French Toast Casserole with Streusel Topping Recipe
Garnishes
I like to serve this casserole with a drizzle of real maple syrup and a little pat of butter—it helps everything feel extra indulgent. A dusting of powdered sugar adds a lovely visual touch and a subtle sweetness that’s perfect for those who want to keep syrup light. Sometimes I’ll throw on a few fresh cranberries or sliced apples for a pop of color and a fresh contrast to the pumpkin spices.
Side Dishes
This casserole pairs beautifully with something fresh like a crisp green salad or some roasted breakfast potatoes to balance out the sweetness. On weekends, I often add scrambled eggs or bacon on the side to bring a bit of savory into the mix—it rounds out the meal perfectly.
Creative Ways to Present
For holiday brunches, I like to serve this in a rustic wooden tray with mini pumpkin decorations around the table—adds that extra cozy vibe. You can also create individual servings in ramekins topped with streusel for an elegant touch. Adding a small dollop of whipped cream spiced with cinnamon gives it a café-quality finish that’s always a hit.
Make Ahead and Storage
Storing Leftovers
I usually cover leftovers with foil or transfer them to an airtight container and keep them in the fridge for up to 3 days. The casserole actually tastes great warmed up the next day and the flavors mellow beautifully, making for an easy breakfast or snack.
Freezing
Surprisingly, this casserole freezes well! I portion it out before baking into foil pans and freeze uncovered for a couple of hours, then wrap tightly. When ready to bake, just thaw overnight in the fridge and follow baking instructions. Freezing helps when you want to prep ahead for a crowd.
Reheating
To reheat leftovers, I pop slices in the oven at 325ºF for about 10-15 minutes, which keeps the streusel crispy instead of turning soggy like a microwave would. If you’re in a hurry, a quick zap in the microwave works but I sacrifice some texture.
FAQs
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Can I use other types of bread for this casserole?
Absolutely! While French bread, brioche, or challah are ideal for their texture and flavor, you can use any sturdy bread you have on hand. Just make sure it’s a bit stale or dry so it can soak up the custard without falling apart.
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Is it necessary to soak the casserole overnight?
It’s highly recommended because soaking overnight allows the bread to absorb the pumpkin-spiced custard fully, resulting in a richer and creamier texture. That said, if you’re short on time, a minimum of 3-4 hours will still work well.
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How can I make this casserole dairy-free?
Swap the milk and heavy cream with full-fat canned coconut milk and a plant-based milk like almond or soy milk for the creaminess. These substitutes still give you a deliciously rich custard without dairy.
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Can this recipe be made into individual servings?
Yes! I’ve made individual French toast cups with this recipe using muffin tins, which bake faster and allow you to serve personalized portions—great for parties or picky eaters.
Final Thoughts
This Pumpkin French Toast Casserole with Streusel Topping Recipe is truly one of those dishes that feels like a warm hug on a plate. I love how it brings family and friends together, willing everyone to slow down and savor the moment. Whether you whip it up for a holiday brunch or a cozy weekend breakfast, I’m confident this recipe will become a cherished tradition in your home too. Give it a try—I can’t wait to hear how much you and your loved ones enjoy it!
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Pumpkin French Toast Casserole with Streusel Topping Recipe
- Prep Time: 4 hours 15 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 5 minutes
- Yield: 6-8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
This Pumpkin French Toast Casserole is a delightful autumn breakfast or brunch dish that combines the rich flavors of pumpkin and warm spices with perfectly baked custardy bread. Featuring a crunchy pumpkin spice streusel topping, this recipe can be prepared ahead of time and baked in a 9×13 pan for a cozy and crowd-pleasing meal.
Ingredients
French Toast Casserole
- 1 lb. (day old) French bread (brioche or challah), diced
- 2 cups milk (see note for dairy alternatives)
- 1/2 cup heavy cream (see note for dairy 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
- Prep the bread and custard: Spray a 9×13-inch baking pan with nonstick cooking spray. Place the diced bread in the prepared pan and set aside. In a medium bowl, whisk together milk, heavy cream, granulated sugar, eggs, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth.
- Combine and soak: Pour the custard mixture evenly over the bread cubes in the pan. Cover with plastic wrap and refrigerate for at least 3 to 4 hours, preferably overnight, to allow the bread to soak up the custard fully.
- Make the streusel topping: In a small bowl, mix together the light brown sugar, all-purpose flour, diced cold butter, chopped pecans, and pumpkin spice. Use your fingertips to crumble the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Prepare to bake: Preheat the oven to 350ºF and position the rack in the center. Remove the casserole from the refrigerator and evenly sprinkle the streusel topping over the soaked bread mixture.
- Bake the casserole: Bake uncovered for 48 to 55 minutes, or until the casserole is set and no longer jiggly in the center. If the streusel browns too quickly (around 30-40 minutes), tent loosely with foil to prevent burning.
- 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 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 baked in individual french toast cups using the same ingredient proportions and instructions.
- While the recipe calls for 1 lb. of French bread, brioche or challah loaves typically weigh more; adjust accordingly to yield a similar volume of bread cubes.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of casserole)
- Calories: 350
- Sugar: 26g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 140mg
