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Pumpkin French Toast Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 122 reviews
  • Author: Paula
  • 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 the perfect cozy breakfast or brunch dish for fall. It features day-old French bread soaked in a rich custard of pumpkin puree, eggs, and warm spices, topped with a buttery pecan pumpkin spice streusel. After an overnight soak and baking until golden and set, this casserole delivers a comforting blend of creamy, sweet, and spiced flavors that’s sure to please a crowd.

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:

  • 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

  1. Prep: Spray a 9×13-inch baking pan with nonstick cooking spray. Place the diced bread evenly into the pan and set aside. In a medium bowl, whisk together the milk, heavy cream, granulated sugar, eggs, pumpkin puree, vanilla extract, and pumpkin pie spice until fully combined. Pour this custard mixture evenly over the bread cubes in the pan. Cover the pan tightly with plastic wrap and refrigerate for at least 3 to 4 hours, preferably overnight, to ensure the bread absorbs the custard.
  2. Make the Streusel: In a small bowl, combine the light brown sugar, all-purpose flour, cold diced butter, chopped pecans, and pumpkin spice. Use your fingertips to gently work the butter into the dry ingredients until the mixture resembles coarse crumbs with small butter pieces dispersed throughout. This will create a crumbly, flavorful topping.
  3. Bake: When ready to bake, preheat your oven to 350ºF and position a rack in the center. Remove the plastic wrap from the casserole and evenly sprinkle the streusel mixture over the soaked bread. Place the casserole in the oven and bake for 48 to 55 minutes, or until the center is set and no longer jiggly. Keep an eye after 30 to 40 minutes; if the streusel begins to brown too quickly, tent the casserole loosely with aluminum foil to prevent burning. Once baked, allow the casserole to cool for several minutes before slicing and serving.
  4. Serve: Serve warm with maple syrup, butter, and a dusting of powdered sugar if desired for an extra touch of sweetness.

Notes

  • Use day-old bread for best texture as fresh bread can become too mushy.
  • Substitute half-and-half for milk and cream if preferred.
  • Pumpkin puree, not canned pie filling, is essential to control sweetness and texture.
  • Refrigeration overnight allows the bread to soak fully and intensifies flavor.
  • If you do not have pumpkin pie spice, you can mix cinnamon, nutmeg, ginger, and cloves as a substitute.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Nutrition

  • Serving Size: 1 slice (approximately 1/8 of casserole)
  • Calories: 350
  • Sugar: 22g
  • Sodium: 220mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 165mg

Find it online: https://piesbypaula.com/pumpkin-french-toast-casserole-recipe/