Description
This Pumpkin French Toast Casserole is a cozy, autumn-inspired breakfast dish featuring cubes of day-old French bread soaked in a rich pumpkin custard and topped with a buttery pecan streusel. Prepared ahead and baked to golden perfection, it offers warm flavors of pumpkin spice and vanilla, making it perfect for holiday brunches or weekend mornings.
Ingredients
Units
Scale
French Toast Casserole:
- 1 lb. (day old) French bread (brioche bread or challah), diced
- 2 cups milk (see note)
- 1/2 cup heavy cream (see note)
- 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
- Prepare the Baking Dish: Spray a 9×13-inch baking pan with nonstick cooking spray. Place the diced day-old bread evenly in the pan and set aside.
- Mix the Custard: In a medium bowl, whisk together milk, heavy cream, granulated sugar, eggs, pumpkin puree, vanilla extract, and pumpkin pie spice until fully combined.
- Soak the Bread: Pour the pumpkin custard mixture evenly over the bread cubes in the prepared pan. Cover the pan tightly with plastic wrap and refrigerate for at least 3 to 4 hours, but preferably overnight to allow the bread to soak up the custard fully.
- Make the Streusel Topping: In a small bowl, combine light brown sugar, all-purpose flour, diced cold salted butter, chopped pecans, and pumpkin spice. Using your fingertips, mix the ingredients until the butter breaks down into small pieces and a crumbly streusel forms.
- Preheat Oven and Assemble: When ready to bake, position an oven rack in the center and preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator, and evenly sprinkle the streusel topping over the custard-soaked bread.
- 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 the casserole loosely with foil to prevent burning.
- Cool and Serve: Allow the casserole to cool for several minutes before slicing. Serve warm with maple syrup, butter, and a dusting of powdered sugar for a delightful breakfast treat.
Notes
- To avoid using cow’s milk, replace the 2 cups of milk with one 15-ounce can of full-fat coconut milk and substitute the ½ cup heavy cream with ½ cup of soy, almond, or coconut milk.
- You can bake this casserole in individual French toast cups using the same ingredients and instructions.
- While challah and brioche loaves weigh more than standard French bread, use one large loaf to equal approximately 1 pound.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 165 mg
