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
Units
Scale
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
