Pumpkin French Toast Casserole Recipe
This Pumpkin French Toast Casserole is a cozy and delicious breakfast casserole perfect for fall mornings. Made with cubes of day-old French bread soaked in a pumpkin-spiced custard, topped with a crunchy pecan streusel, and baked to golden perfection, it offers a warm, comforting start to your day. Optionally, serve with maple syrup and vanilla ice cream or whipped topping for an indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 5 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Casserole Mixture
- 3 cups whole milk
- 15 ounces pumpkin puree (425 grams)
- ¾ cup granulated sugar
- ½ cup light brown sugar (tightly packed)
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 6 large eggs (room temperature)
- 14 to 15 ounces cubed French bread (day-old bread)
Streusel Topping
- ½ cup cold cubed salted sweet cream butter
- ½ cup light brown sugar (tightly packed)
- ½ cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 cup chopped pecans
Optional Garnish
- ½ cup maple syrup (optional drizzle)
- Vanilla ice cream or thawed whipped topping (optional garnish)
Instructions
- Prepare the custard mixture: In a large mixing bowl, whisk together the whole milk, pumpkin puree, granulated sugar, brown sugar, pure vanilla extract, pumpkin pie spice, and eggs until smooth and no streaks of egg remain.
- Assemble the casserole base: Generously spray a 9×13-inch baking dish with nonstick cooking spray. Spread the cubed day-old French bread evenly in the prepared dish.
- Soak the bread: Pour the pumpkin custard mixture over the cubed bread. Use a fork or spoon to gently press the bread cubes down into the mixture to ensure they soak evenly. Cover the dish and refrigerate for at least 3 hours to allow the bread to absorb the custard.
- Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C).
- Make the streusel topping: In a food processor, pulse the cold cubed butter, brown sugar, all-purpose flour, and pumpkin pie spice until the mixture resembles coarse sand. If you don’t have a food processor, use a pastry blender to combine. Transfer this mixture to a medium bowl and stir in the chopped pecans.
- Add topping and bake: Remove the casserole from the fridge and evenly sprinkle the streusel topping over the soaked bread. Bake the casserole for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Finish and serve: Remove from the oven and, if desired, drizzle with maple syrup. Let the casserole cool for 10 to 15 minutes before slicing. Serve with vanilla ice cream or thawed whipped topping for an extra special treat.
Notes
- Day-old bread works best as it soaks up the custard without becoming mushy.
- Chilling the casserole for at least 3 hours or overnight helps the flavors meld and improves texture.
- Use salted butter in the streusel to balance the sweetness.
- Maple syrup and vanilla ice cream are optional but add great flavor contrast.
- You can substitute pumpkin pie spice with a homemade blend of cinnamon, nutmeg, ginger, and cloves if needed.
- Make sure to evenly press bread cubes into the custard for maximum absorption.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
Keywords: pumpkin french toast casserole, pumpkin breakfast casserole, fall brunch recipes, pumpkin recipes, french toast casserole, holiday breakfast
